# What You'll Need:
→ Filling
01 - 2 cups ricotta cheese
02 - 1 cup frozen chopped spinach, thawed and squeezed dry
03 - 1 cup grated mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 1 large egg
06 - 1/2 teaspoon dried Italian herb blend
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
→ Assembly
11 - 12 lasagna noodles
12 - 3 cups marinara sauce
13 - 1 cup grated mozzarella cheese
14 - 1/4 cup grated Parmesan cheese
15 - Olive oil spray
# Directions:
01 - Bring a large pot of salted water to a boil. Cook lasagna noodles until just al dente according to package instructions. Drain and lay noodles on a clean kitchen towel in a single layer to prevent sticking.
02 - In a large mixing bowl, combine ricotta cheese, thawed spinach, 1 cup mozzarella, 1/4 cup Parmesan, egg, Italian herbs, garlic powder, onion powder, salt, and pepper. Mix until evenly incorporated.
03 - Spread about 3 tablespoons of filling evenly onto each cooked lasagna noodle, leaving a small border at each end. Roll up noodles tightly from one end to the other.
04 - Spray a 9x13 inch baking dish with olive oil. Pour 1 cup marinara sauce on the bottom. Place lasagna rolls seam-side down in a single layer. Spoon remaining marinara sauce over rolls.
05 - Sprinkle remaining 1 cup mozzarella and 1/4 cup Parmesan over the assembled rolls. To freeze, cover tightly with foil and label. To bake, preheat oven to 375°F and bake covered for 25 minutes, then uncover and bake for 10 minutes until cheese bubbles and top is lightly browned.
