1lb . lasagna noodles
15 oz . ricotta
1 cup shredded mozzarella
¼ cup grated parmesan
1 lg. eggs
10 oz . frozen spinach
2 ½ cups marinara sauce
two taste salt and pepper
as needed nonstick spray
Instructions
Get a large pot of boiling water with a dash of salt. When it comes to a full boil , add the lasagna noodles and cook until al dente (soft but not soggy ... about 12-15 minutes) . When they are finished cooking, drain in a colander .
While the noodles are boiling , prepare the filling . Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible . Combine the spinach in a bowl with the ricotta , mozzarella , parmesan , egg , freshly grated pepper and about ¼ tsp of salt. Mix until well combined .
When the noodles and filling are ready to go , preheat the oven to 400 degrees . Prepare a glass casserole dish by spraying with non-stick spray.
On a clean surface , lay out a few noodles at a time . Place a few tablespoons of filling on each noodle and spread two covers from two edge edge . The filling does not need to be thick Because once the noodle is rolled up , it will be compounded . Make sure to spread it all the way to the edges of the noodles .
Roll the noodles up and place in the prepared casserole dish . Repeat until all of your filling is gone ( there may be some leftover noodles , these are " back ups " in case any of the others rip during assembly ) . Pour the marinara sauce over the rolled noodles making sure to cover all surfaces . The sauce will keep the noodles hydrated and soft while baking.
Cover the dish in foil and bake for 30 minutes . Serve hot or divide into individual portions and refrigerate .
Source:stylishboard.com
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