Spinach Lasagna Roll-ups

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 8 no-boil lasagna noodles
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 (5 ounce) package washed baby spinach (or 8 ounces frozen spinach leaves, thawed and squeezed dry)
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 cup ricotta cheese
• 1/2 cup freshly grated parmesan cheese, divided
• 1 large egg
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon pepper
• 2 -3 cups tomato sauce

Recipe

• 1 preheat oven to 375 farenheit.
• 2 place noodles and enough water to cover in a 2-quart microwave-safe, oven proof casserole dish. cover and microwave on high until noodles are softened, about 4 minutes. drain off water and arrange noodles on a plate to cool. dry casserole dish.
• 3 meanwhile, heat oil in a large non-stick skillet. add garlic and saute until fragrant, 30 seconds. add spinach and 1 tbs[ water, then stir to coat leaves and cover pan. cook, shaking pan occasionally, until wilted, about 1 minute. spread cooked spinach out on a cutting board to cool, then finely chop.
• 4 in a medium bowl, combine 1 cup of the mozzarella, ricotta, 1/4 cup of the parmesan, egg, nutmeg, and pepper. stir in cooled spinach mixture.
• 5 spread 1 cup of the tomato sauce in bottom of casserole. place 1/4 cup of the cheese and spinach mixture at base of each noodle and roll up. place rolls seam-side down in casserole; pour remaining sauce over rolls. sprinkle with remaining mozzarella and parmesan.
• 6 cover with foil and bake 25 minutes. uncover, and bake until cheese bubbles, 5 to 10 minutes more. let stand 5 minutes before serving.