Ingredients:
8 ounces dry lasagna noodles
16 ounces ricotta cheese
2 eggs
10 ounces frozen chopped spinach ( thaw & squeeze dry)
2 (8 ounce) cups shredded mozzarella cheese
1 teaspoon basil
1 teaspoon marjoram
1 (26 ounce) jars spaghetti sauce
1 1/2 teaspoons parmesan cheese
Directions:
Cook lasagna according to package and drain.
In medium bowl, blend Ricotta, eggs, spinach, Mozzarella cheese, basil and marjoram.
Spread evenly on lasagna strips.
Cut strips in half crosswise.
Roll strips jelly-roll style.
Cut each roll in half, leaving ruffled edge at top and bottom.
In 10×15 inch baking dish spread 3/4ths of sauce.
Arrange roll ups (curly edges up) on sauce.
Top with remaining sauce and Parmesan cheese.
Bake, covered with foil, in 350 degree oven for 35-40 minutes until hot.
Can be frozen for later baking.
Servings: 6-8
Time preparation: 45 min.
Time total: 105 min.