Spinach and Cheese Lasagna Rolls

Over-stuffed lasagna rolls filled with creamy ricotta, parmesan, and spinach seasoned, sauced, and baked to bubbly perfection.

1 medium onion, diced [approx 1-1.5 cups]
2-3 cloves of garlic, minced
1-2 cups fresh baby spinach [2.5-5oz]
15 oz ricotta cheese
1-1.5 cups freshly grated parmesan cheese
to taste: black pepper, salt, parsley, oregano, thyme & garlic powder
8-9 lasagna noodles
16 oz of your favorite red sauce
1 TBSP Mrs. Dash salt-free Italian blend seasoning or whip out the oregano, thyme, and basil, and season individually.
mozzarella [or extra parm] for topping
torn basil or spinach for topping

View the full recipe at Peas and Crayons →