Spinach Lasagna Rolls
8-10 uncooked whole wheat lasagna noodles
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
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.
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.