These were a fun take on regular ol' lasagna. The original is meatless, but I like some meat and onion in my lasagna so I added those of course. I thought it was a little dry with just the one jar of spaghetti sauce with my additions, so next time I will use 2 jars! It really was good and the whole family enjoyed a hearty, nutritious meal.
adapted from CJane
10 lasagna noodles, cooked and dried
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
salt and fresh pepper
1 jar spaghetti sauce *I think 2 is needed if doing meat lasagna, 1 was too dry
1 1/2 cups mozzarella, shredded
1 lb ground beef *optional
1/2 cup onion *optional
2 cloves garlic *optional
Preheat oven to 350°. Brown ground beef, add onions and garlic. Cook until onions are translucent. Pour 1 jar of sauce into ground beef mixture and mix evenly. Set aside.* Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Pour a bit of sauce on the bottom of a 9x13 casserole dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Then spread a layer of the spaghetti sauce/ground beef mixture on top of the cheese. Sprinkle mozzarella on top. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle remaining sauce over the noodles in the baking dish and top each one with remaining mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.