I made these for dinner last night. I served them with garlic bread and salad.
12 uncooked lasagna noodles, can be any kind or flavor
2 cups Sargento Six Cheese Italian Blend
1 (15 ounce) container ricotta cheese
1 large egg, room temp
1/2 tbs garlic powder
1/2 tbs onion powder
1/2 tbs dried basil leaves
1/2 tbs dried oregano
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 cup grated Parmesan cheese
2 cups shredded mozzarella
1 (28 ounce) jar pasta sauce
Preheat oven to 350.
In a large pot of salted water, cook the lasagna noodles for approx 9 minutes. You do want them a bit underdone. Rinse and dry the noodles on paper towels.
In a large mixing bowl, combine shredded Italian blend cheese, ricotta, egg, seasonings, spinach and the Parmesan cheese.
In a large baking dish (I don't know what size mine is, but it is a bit bigger than a 9x13 pan), pour a thin layer of your spaghetti sauce in the bottom.
On a cutting board or mat, lay out a noodle and place a large spoonful (I use a large soup spoon) of the filling and spread it to within a quarter inch of the ends. Roll the noodle up and place seam side down on the sauce. Continue with the remaining 11 noodles.
I like to have three rows of four roll ups.
Sprinkle the tops of the rolls with 1 cup of mozzarella cheese.
Gently pour on the rest of the spaghetti sauce.
Sprinkle with the remaining 1 cup of mozzarella cheese.
Cover with aluminum foil and bake for 30 minutes.
Uncover and bake for another 15 minutes or so until the cheese on top is bubbly.