Lasagna Rolls

By devogirl

Ingredients

• 9 lasagna noodles, cooked (I recommend cooking a few extra noodles in case one breaks)
• 1 large egg
• 1 (16 ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried Italian herbs
• 1 tsp. Kosher salt
• 1 cup shredded mozzarella cheese
• 1 cup cooked, finely chopped spinach or broccoli (frozen vegetables that are drained well work great in this recipe)
• 1 1/2 cups your favorite tomato sauce

Details

Adapted from laurenbelcherfitness.com

Preparation

Step 1

1. Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain and set aside.

2. In a large bowl, whisk the egg, ricotta, 1/4 cup Parm cheese, Italian herbs, salt, 1/2 cup mozzarella, and the spinach until combined.

3. Place 1/4 cup of the sauce of the bottom of a 9 X 11 inch baking dish. (I used 9 X 13)

4. Spread 1/3 cup of the ricotta mixture on each lasagna noodle, covering it fully, and roll it into a pinwheel.

5. Place lasagna rolls seam side down in the baking dish and top with the remaining sauce, 1/2 cup mozzarella, and 1/4 cup Parmesan cheese.

6. Cover with foil and bake for 30 minutes.

7. Uncover, continue to bake for an additional 15 minutes, and serve.

To Freeze: Prepare the dish through step 6, cover, and freeze for up to 4 months. When ready to eat, bake for 45-60 minutes covered and 15 minutes uncovered.

Makes 9 lasagna rolls, 4 to 6 servings