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Wednesday: Lasagna Rolls

These are so filling that I don’t even do a salad anymore. But, if you need to see more green – knock yourself out!
Serves: 4    Prep: 30     Cooking: 35


For the Rolls
1 lb lasagna noodles
15 oz ricotta
½  cup shredded mozzarella for filling
¼ cup grated parmesan
2 tablespoons flat-leafed parsley, chopped
2 large garlic cloves, minced
5 oz (half bag) frozen spinach, thawed and thoroughly squeezed of all water (don’t skip the squeezing because all of the water from the spinach would make the filling way too wet)
1 large egg On Top
1½ cups marinara sauce
1 cup grateded mozzarella
¼ cup shredded parmesan
salt and pepper to taste


Prep Opportunity
This dish can be made a day ahead. As a matter of fact, my kids are out of school so they are making them - boom! Remove from fridge 15-30 minutes before you bake it. 
Preheat your oven to 400º.
Set a large pot of water to boil over high heat. When it starts to boil, toss in a handful of salt and the lasagna noodles.
While the noodles are boiling, prepare the filling. Mix together the filling ingredients: ricotta, ½ cup mozzarella, ¼ cup parmesan, garlic, 1 egg and the drained spinach until well combined. Set aside until the noodles are ready.
Boil the lasagna noodles until still partially raw but pliable, about 10 minutes (I do it this way because I think the noodles stick together and tear more when they are fully cooked. They will finish cooking later in the oven.) Remove the noodles and separate them on a cookie sheet when they’re cool enough to handle.
Spread  1 cup of marinara sauce on the bottom of a 9×13 baking pan.
Lay out one noodle and smear a large spoonful of the filling evenly over the noodle, leaving a ½ inch edge on one end so when you roll it up, the bare edge can seal the roll together.
Place your finished lasagna roll in the pan on top of the sauce. Repeat the filling and rolling process with the remaining lasagna noodles.
Cover the rolls with the rest of the marinara sauce, then sprinkle the 1 cup mozzarella and ¼ cup parmesan on top.
Cover the pan with tin foil and bake for 30 minutes, or until the noodles are tender and the cheese is melted.
Uncover and bake another 5 to brown the cheese on top.
Let the rolls rest for 5-10 minutes before serving  - they are hot!