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1
In a large stock pot, bring water and some salt to a boil for the lasagna noodles.
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2
Take spinach and squeeze out all the liquid.
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3
Set to the side.
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4
In a large bowl, add the ricotta, parmesan, 1 1/2 cups of the shredded mozzarella, salt, pepper, and spinach and stir well.
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5
Set to the side.
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6
Boil the lasagna noodles for no more than 6 to 7 minutes.
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7
You want them to be slightly firmer than al dente since you will be baking this once you roll them up.
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8
In a 13 x 9 baking dish, place about 1 cup of sauce on the bottom and spread to evenly coat.
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9
Drain the lasagna noodles in a colander and run some cool water through them to stop the cooking process and make them easier to work with.
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10
Lay out a few lasagna noodles and add about 2 tablespoons of the cheese/spinach filling and spread out along each noodle.
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11
Then roll up and place seam side down in the baking dish.
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12
The 1-lb.
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13
box of noodles usually comes with about 20 noodles, and I always end up with just enough filling to fill 19 of them.
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14
Drives me nuts, but no matter what I do, thats how it works out.
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15
Once you have them all stacked up evenly in the dish, cover them with about 1 1/2 cups of sauce and cover with foil.
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16
Bake in a 350-degree oven for about 40 minutes.
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17
After the 40 minutes, remove the foil, sprinkle with the 1/2 cup of reserved shredded mozzarella cheese and pop back in the oven for another 10 to 15 minutes.
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18
Remove from the oven, allow to set for a couple of minutes and serve with some extra grated parmesan cheese.
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19
Use the extra sauce you had left over to top each serving.
