Recipe and photo courtesy of Kylie Lato (midwestfoodieblog.com)
Spinach Lasagna Roll Ups
- 8 lasagna noodles, cooked and drained according to package directions
- 1¾ cups ricotta
- 2 cups cottage cheese
- 2 cups Monterey Jack cheese, shredded and divided
- 1 cup Parmesan cheese, shredded and divided
- 3 cups fresh baby spinach, chopped
- 4 garlic cloves, minced
- Kosher salt
- Fresh cracked pepper
- 3 cups spaghetti sauce, divided
- Fresh parsley, chopped
Preheat oven to 350 F. Gently place noodles on parchment or foil in a single layer to cool. In a large bowl, combine ricotta, cottage cheese, ¾ of the Monterey Jack cheese, ½ of the Parmesan, the spinach, the garlic and a couple large pinches of salt and pepper.
Spread ½ of the sauce into the bottom of a 9-inch broiler-safe baking dish.
Spread filling mixture evenly onto each noodle. Gently roll up each noodle lengthwise and place seam side down in the baking dish. Drizzle roll ups with remaining sauce and top with remaining cheese. Cover tightly with foil and bake for 30 minutes.
Remove foil and broil for 1 to 2 minutes, or until the cheese is dark golden brown. Garnish with fresh parsley. Makes 8 servings.