Recipe calls for:
15 oz. Container Ricotta Cheese
1 C (4 oz.) shredded mozzarella cheese
1/4 C grated Parmesan cheese
10 oz. Package of frozen spinach, thawed and drained (chopped)
1 egg lightly beaten
9 lasagna noodles, cooked
26 oz jar Classico di Napoli Tomato and Basil Pasta Sauce (or any kind you have)
I also add:
cooked sausage, chopped bell peppers and red onions (sauteed in olive oil if I have the time), sliced black olives
1. Preheat oven to 350. Combine Ricotta, spinach, mozzarella, parmesan, and egg (along with any other ingredients you may add). Spread about 1/3 C of the mixture on each lasagna noodle and roll it up.
2. Pour 1/3 C pasta sauce into the bottom of a 9x13 baking dish. Arrange lasagna rolls seam side down in dish. Top with remaining sauce.
3. Cover with aluminum foil and bake for 35 min, or until hot.
This recipe is from the Costco Cook book and is one of our favorites! Lately I have made it a few times without the spinach, or with just a little bit of chopped fresh spinach, and I think that I like it more that way. And you can add anything, I usually just check to see what it in my fridge and go from there.