Spinach Lasagna Roll-Ups

Directions

1. 1
   In a large stock pot, bring water and some salt to a boil for the lasagna noodles.
2. 2
   Take spinach and squeeze out all the liquid.
3. 3
   Set to the side.
4. 4
   In a large bowl, add the ricotta, parmesan, 1 1/2 cups of the shredded mozzarella, salt, pepper, and spinach and stir well.
5. 5
   Set to the side.
6. 6
   Boil the lasagna noodles for no more than 6 to 7 minutes.
7. 7
   You want them to be slightly firmer than al dente since you will be baking this once you roll them up.
8. 8
   In a 13 x 9 baking dish, place about 1 cup of sauce on the bottom and spread to evenly coat.
9. 9
   Drain the lasagna noodles in a colander and run some cool water through them to stop the cooking process and make them easier to work with.
10. 10
    Lay out a few lasagna noodles and add about 2 tablespoons of the cheese/spinach filling and spread out along each noodle.
11. 11
    Then roll up and place seam side down in the baking dish.
12. 12
    The 1-lb.
13. 13
    box of noodles usually comes with about 20 noodles, and I always end up with just enough filling to fill 19 of them.
14. 14
    Drives me nuts, but no matter what I do, thats how it works out.
15. 15
    Once you have them all stacked up evenly in the dish, cover them with about 1 1/2 cups of sauce and cover with foil.
16. 16
    Bake in a 350-degree oven for about 40 minutes.
17. 17
    After the 40 minutes, remove the foil, sprinkle with the 1/2 cup of reserved shredded mozzarella cheese and pop back in the oven for another 10 to 15 minutes.
18. 18
    Remove from the oven, allow to set for a couple of minutes and serve with some extra grated parmesan cheese.
19. 19
    Use the extra sauce you had left over to top each serving.