Have you ever looked through your pantry and found several half used boxes of pasta? Okay, hopefully a few of you responded yes, otherwise I am the only one haha! I glanced through my on hand ingredients a few days ago and noticed I had 4 boxes of lasagna noodles, 3 of which were open. I have no idea why I did not notice that earlier, however, I decided to make dinner around the goal of using a box or two. These roll ups were simple to make, the kids enjoyed them, and we had enough leftover to have for dinner the next night! All in all, it was a success, and I can happily report, I am down to 2 boxes of noodles, only 1 being open!!
1 lb lasagna noodles
15 oz Ricotta cheese
1 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
10 oz frozen spinach
2 1/2 cups marinara sauce
Boil water in a large pot. Add in lasagna noodles and cook until al dente. Once cooked, drain water and set aside. *You will want to lay the noodles flat or at least separate them to avoid sticking together.
While the noodles are boiling, thaw the spinach and squeeze out as much liquid as you can. In a large bowl, combine the Ricotta, Mozzarella, Parmesan, egg, and spinach. Add in a few dashes of salt and pepper. Once combined, spread mixture onto each flat noodle. Make sure you cover the whole noodle with a layer of the filling. Gently roll the lasagna noodle into a roll and place in a greased baking pan. Continue process until all noodles are filled. You will most likely have extra noodles, this is in case a few noodles break along the way.
Take marinara sauce and spread evenly on top of each lasagna roll up. Be sure to cover each noodle in sauce as this will keep it moist and soft.
Cover pan with tin foil and bake in a preheated oven, 400, for about 30 minutes. Serve warm!! Sprinkle with additional mozzarella cheese if desired!!