Spinach Pasta Rolls

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• 1 (10 ounce) package frozen spinach, thawed and well drained (squeeze out any moisture with hands)
• 2 teaspoons fresh minced garlic (or to taste)
• 2 cups ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 egg, slightly beaten
• 1 cup grated mozzarella cheese
• 1/2 teaspoon dried parsley flakes (or use 1 tablespoon fresh chopped parsley)
• salt and pepper
• 3 cups pasta sauce (i use my kittencal's marinara pasta sauce (vegetarian) for this)
• 2 cups grated mozzarella cheese (can use more or less)
• 8 lasagna noodles (cooked to el dente, drained and tossed with oil, then layed flat on a sheet)

Recipe

• 1 grease an 8 x 8-inch baking dish.
• 2 boil lasagna noodles in a large pot of boiling water; drain and toss liberally with oil, then place noodles flat on a large oiled sheet (this can be done well in advance, cover the cooked noodles and refrigerate until ready to use).
• 3 heat oil in a medium skillet over medium-high heat.
• 4 add in the drained spinach and garlic; cook until tender (about 4-5 minutes; cool.
• 5 in a bowl combine cooled spinach/garlic mixture, ricotta cheese, parmesan, egg, mozzarella cheese, parsley, salt and pepper; mix well to combine.
• 6 spread about 1 cup pasta sauce in the bottom of the dish.
• 7 spread about 1/3-cup ricotta filling over the complete noodle.
• 8 carefully roll up starting at the short end.
• 9 arrange seam-side down in the prepared baking dish.
• 10 repeat with all remaining noodles.
• 11 top with more sauce.
• 12 at this point you can cover and refrigerate up to 24 hours in advance, just bring down to almost room temperature before baking.
• 13 sprinkle with grated parmesan cheese.
• 14 bake in for 25 minutes, remove from oven and sprinkle with mozzarella cheese, then place back in the oven for another 20 minutes.