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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

Ingredients

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

Instructions

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. 
1
Preheat your oven to 400º.
2
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.
3
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.
4
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.
5
Spread  1 cup of marinara sauce on the bottom of a 9×13 baking pan.
6
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.
7
Place your finished lasagna roll in the pan on top of the sauce. Repeat the filling and rolling process with the remaining lasagna noodles.
8
Cover the rolls with the rest of the marinara sauce, then sprinkle the 1 cup mozzarella and ¼ cup parmesan on top.
9
Cover the pan with tin foil and bake for 30 minutes, or until the noodles are tender and the cheese is melted.
10
Uncover and bake another 5 to brown the cheese on top.
11
Let the rolls rest for 5-10 minutes before serving  - they are hot!