Spinach Lasagna Roll Ups

Lasagna is amazing, yes, I agree, but spinach lasagna roll ups are EVEN BETTER! This recipe is tweaked to be as healthy as possible...yes there's cheese...and lots of it, but dang, it's delicious! My husband requests these allll the time and they're so good that even our 2 rarely home roommates make it back to sit at the dinner table like my two sons that are older than me. Like a big, awkward, yet happy family! Okay, here's the recipe...I'll stop talking now. Oh, PS, this is a "regular servings size" recipe, I usually double it to make 18 rolls.

Ingredients:

9 whole wheat lasagna noodles

15 oz container of Ricotta Cheese

1 large egg

2 cups shredded mozzarella 

1/4 cup shredded Parmesan

1 can leaf spinach (I don't use the entire can, I use about 3/4)

1 jar of your favorite pasta sauce

Here's Whatchya Do:

First, bring your water to a boil in a large pot, then add the lasagna noodles. Cook them until they're cooked, but not slimy...about 12 minutes or so! 

Preheat oven to 400 degrees.

While the noodles are cooking, combine the cheeses, using just ONE CUP of mozzarella (the other cup is to put on top of the noodles at the end), the egg, Parmesan, and spinach. Mix it all together until all ingredients are well integrated.

Prepare a 9x13 baking dish by covering the bottom of the pan with half a jar of pasta sauce. Spread sauce with spoon or baking spatula, then give the dish a gentle shake to smooth out the lines left by the spoon (if you're weird like me and want it to be all smooth).

*Here's a great tip most recipe blogs and cook books don't tell you...when you're ready, drain the noodles in a colander then immediately transfer to a large bowl of COLD water, this will stop the cooking process on the noodles so they don't get too soft, and also keeps them from getting too dried out and sticking together, as they would if you were to just leave them in the colander! You're welcome.

Once noodles are ready, drain and toss into large bowl of cold water. Lay out your noodles on a large cutting board or workable surface and dab dry the side facing up with a paper towel. Add large enough globs of your mixture to each noodle, smoothing it out but leaving about an inch free at the top. Roll your noodles up, not too tight because it will ooze out of the sides, but tight enough for the mixture to shift up to the untouched top! Now lay them seam down in the baking dish.

Once all noodles are all snuggly in the dish, pour remaining pasta sauce over top and sprinkle remaining cup of Mozzarella on top. Now cover with foil and place in oven for 30 minutes.

Serve with garlic bread and salad and eat by candle light to really set the mood. Enjoy!