Spinach Lasagna Rolls

Since Mondays are Meatless here in the Thayer household, and we usually eat some sort of pasta.  I came up with this recipe as something different, morphed from a cheesy lasagna roll recipe I found on pinterest, and decided to 'Self Soul Space' it to be more healthy!  Here's my new Meatless Monday recipe for you, bonus is you can make it ahead of time... It was so delicious, filling, and the family enjoyed it.  I served it with a Caesar salad!!

Spinach Lasagna Rolls

Serves 6  Time: 30 min hands on, 55-60 total

Ingredients
8-10 uncooked whole wheat lasagna noodles
Olive oil
1 cup ricotta cheese, skin
1 cup Parmesan cheese
1 1/2 cup marinara sauce (I used my recipe, but jarred is fine too)
2 cup packed baby spinach
1/2 cup shredded mozzarella, part-skim
Kosher salt

Directions
Preheat oven to 400 degrees. In a large pot, bring salted water to a boil, add noodles and cook until al dente.  Drain well, and lay out on a clean work surface.
In a small casserole dish, drizzle olive oil and spread to grease.  Working with 1 noodle at a time, spread about 2 tbs of ricotta, sprinkle with salt & parmesan cheese, then 2 tbs of marinara, then top with spinach.  Starting at the end of the pasta, snugly roll up pasta, and arrange them seam-side down in the dish.

Pour remaining sauce over rolls.

  

Top with mozzarella and remaining Parmesan cheese, bake until golden and bubbly, about 25-30min.  Serve with a salad, and enjoy!  

*If making it ahead of time, follow directions and assemble the dish... For freezing, stop at marinara level, top with plastic wrap and foil, then freeze for up to 3 months.  Defrost, then top with cheeses and bake.  Just refrigerating, to bake within 24 hours, follow directions all the way to topping with cheese. Cover with casserole lid or plastic wrap. Allow dish to sit at room temp for 20-30 min, before baking.