Freezer Friendly Spinach and Ricotta Lasagna Rolls
  1. Preheat the oven to 400 degrees. Coat a glass casserole dish with non-stick spray. Get a large pot of water boiling. Add the lasagna noodles and cook until al dente (about 12-15 minutes). Drain. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, salt, pepper, italian seasoning. On a clean surface, lay out a few noodles and spoon the filling onto each one. Spread to all the edges. The filling layer does not need to be thick, as you will roll these up.  Roll the noodles up into bundles and place them in the casserole dish. Repeat until all of your filling is gone. Spoon the pasta sauce over the bundles making sure to cover all surfaces. The sauce keeps the noodles from drying out and becoming hard. If a few noodles break its okay, just throw them out and use another. You will have plenty left over! Cover the dish in foil and bake for 30 minutes. Top with a little extra parmesan cheese before serving.