I have to admit it, this spin off the traditional lasagna is very good and I prefer it. Easier to prepare, faster cooking time and looks like a professional chef made it. Give this recipe a shot and let me know what you think.
- 1 lb Lasagna Noodles
- 15 oz Ricotta Cheese
- 1 cup Mozzarella Cheese, shredded
- 1/4 cup Parmesan Cheese, grated
- 1 Egg
- 10 oz Frozen Spinach, cooked and drained
- 2 1/2 cups Marinara Sauce
- Salt and pepper to taste
- Pan spray
- Fresh Parsley, chopped
Bring a large stock pot of water with dash of salt to a boil and add Lasagna noodles. Cook for 12 minutes or until they are soft but not soggy. Drain in a colander. Combine the prepared spinach, ricotta, mozzarella, Parmesan, egg and salt and pepper (about 1/4 tsp each). Mix until well combined. Preheat oven to 400 degrees. After they cool for a few minutes, lay the noodles flat on a clean work surface. Spread a few tablespoons of the cheese mixture on the noodles spreading it evenly from edge to edge. Roll the noodles up (I managed to get 14 noodles filled) and place in a sprayed glass baking dish. Pour the marinara over the noodles, cover the dish with foil and bake for 30 minutes. Garnish with parsley and enjoy!