- Servings: 8
|8||Dried Lasagna Noodles, long curly-edged type, not flat pieces|
|15 oz||Container Ricotta Cheese|
|10 oz pkg||Frozen Chopped Spinach, thawed, drained, and squeezed dry|
|1½ cups||Shredded Mozzarella Cheese, divided|
|1 cup||Grated Parmesan Cheese, divided|
|26 oz jar||Prepared Pasta Sauce|
Cook lasagna noodles according to package directions. Drain noodles, rinse with cold water, then drain again. For filling- in a mixing bowl stir together egg, ricotta cheese, spinach, 1 cup mozzarella cheese, and 3/4 cup Parmesan cheese. Lay noodles out flat on work surface. Spread about 1/2 cup of filling over each lasagna noodle, covering the length of the noodle. Starting from the narrow end, firmly roll up each filled noodle. Place lasagna rolls, standing up, in a 2-quart baking dish. Pour sauce over rolls; cover dish with foil. Bake in a preheated 375 degree oven for 25 minutes, then remove foil. Sprinkle with remaining mozzarella cheese. Bake, uncovered, for 5-10 minutes, or until heated through. Let stand for 5 minutes before serving. Sprinkle with remaining Parmesan cheese and serve.