Spinach Lasagna Roll-ups by Colleen Guenther

I love lasagna, but when I think of it, I think messy and hard to store the left overs (do you cut left over pieces and then store them individually or do you put the whole pan with tinfoil on it in the fridge?). These quandaries led me to try the simpler solution.... Roll-ups! Not only are they easy to make but I also feel like you have more of an opportunity to place your ingredients in a perfect way so that every single bite is superb. Now, I am not really a fan of the super duper cheese filled lasagnas and manicottis so I decided to be a bit heavier on the greens and a but lighter on the cheese. They just feel a bit healthier that way;) Come on, its fun! Try it.

What you need:

6 lasagna noodles cooked to al-dente

1 jar pasta sauce (or homemade)

2 large handfuls of spinach then chopped

1 cup ricotta (go for the full flavor folks!)

1 onion chopped

1 egg

1-2 roma tomatos sliced

4 garlic cloves chopped

3/4 mozzarella ball chopped

olive oil

salt and pepper

Directions:

Sautee your onions and garlic for about 8 minutes in a tad bit of olive oil until slightly browned and translucent. Cook your lasagna until is is al-dente. Mix your egg, ricotta, mozzarella, salt and pepper in a large bowl. Once all of the parts are complete, put a cup of the pasta sauce in the bottom of a deep dish lasagna pan and prepare each lasagna noodle, one by one. First place a layer of sautee onion and garlic on your lasagna noodle, then a layer of your cheese/spinach mixture, then a slice or two of tomatoes, roll-up and place in the lasagna pan, seam side down. Top with the remaining sauce and bake at 375 for 25-30 minutes until warmed. Enjoy!