Spinach Lasagna Roll Ups

Ingredients

• 1 lb lasagna noodles
• 15 oz ricotta
• 1 cup mozzarella, shredded
• 1/4 cup grated Parmesan
• 1 large egg
• 10 oz frozen spinach
• 2 1/2 cups marinara sauce
• Salt and pepper to taste
• Non-stick spray, as needed

Directions

1. Bring a large pot of salted water to a boil. Once the water is bubbling hard, slide in the lasagna noodles and cook them to al dente, soft but not mushy, about 12-15 minutes. Transfer the cooked noodles to a colander to drain.
2. While the pasta cooks, make the filling. Defrost the frozen spinach in the microwave, then wring or press out as much liquid as you can. Drop the drained spinach into a bowl, then add ricotta, mozzarella, parmesan, egg, about 1/4 tsp of salt, and freshly grated pepper; stir until everything is evenly blended.
3. Once the noodles and filling are both set, heat the oven to 400 degrees. Coat a glass casserole dish with non-stick spray.
4. Working on a clean surface, arrange a few noodles flat at a time. Spoon a few tablespoons of the filling onto each noodle, then spread it from end to end and side to side so the noodle is covered. Go lightly with the layer, since it stacks up as the noodle is rolled, but do take it right out to the borders.
5. Roll up each noodle and nestle it in the casserole dish you prepared. Continue filling and rolling until the filling has been used; you may still have extra noodles, since they are there in case any tear while you assemble. Pour the marinara over the rolls, coating every exposed spot so the pasta stays moist and tender in the oven.
6. Cover the dish with foil and bake for 30 minutes. Serve while hot, or separate into individual portions and refrigerate.