Spinach Artichoke Lasagna Rolls

By Tom421

You can skip the rolls and build a traditional layered lasagna.

Ingredients

• 1 pkg lasagna noodles, cooked
• 1 lb ground Italian sausage
• 2 bag(s) fresh baby spinach
• 2 c artichoke hearts frozen or canned
• 1 c mozzarella cheese
• 1/2 c sweet onions chopped
• 1 c provolone cheese
• 1 c romano cheese, grated
• 1 c asiago cheese, grated
• 1 c parmesan cheese
• 24 oz cottage cheese, small curd
• 15 oz ricotta cheese
• 1 jar(s) alfredo sauce (or homemade)
• 5 cloves garlic (or more depending on your taste)
• 2 tsp garlic powder
• 2 tsp parsley (fresh is best)
• salt and pepper(amount depends on taste)

Details

Servings 8
Preparation time 30mins
Cooking time 50mins
Adapted from justapinch.com

Preparation

Step 1

Cook lasagna noodles. When done, lay out flat on a sheet to prevent them from sticking together while preparing.

While noodles are cooking, brown sausage with onions. Drain and set aside. Reserve a tablespoon dripping and return pan to stove

Add garlic and spinach. Cover and cook on low until spinach begins to wilt.

Slice or chop artichokes, add them to the just wilting spinach, and cook for 3 to 4 min. *Do not over cook.*

Stir in drained Italian sausage and onions.

Mix all the shredded cheese in a bowl. Remove about 1 cup for topping. Mix all the other cheeses, garlic powder, and parsley in the bowl with the shredded cheese. If you do not use cottage cheese, use more ricotta.

Pour some alfredo sauce on the bottom of your baking. Just enough to cover it.

Take one noodle at a time and spread the cheese mixture on the noodle, then sprinkle the sausage, spinach, artichoke on the cheese.

Roll the noodle, and place it in your baking dish.

After you baking dish is full, pour alfredo sauce over the top, Be sure all the noodles are well covered. Salt and pepper to taste.

Sprinkle the saved shredded cheese on the top and bake at 400 degrees for about 30 mins or until the cheese is bubbly. (I like the cheese golden brown)