1 lb. lasagna noodles
2 (16 oz.) containers ricotta cheese
2 eggs, beaten
1/2 cup grated Parmesan cheese
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 (10 oz.) packages frozen chopped spinach, thawed & throughly drained
4 cups shredded Mozzarella cheese (about 1 lb.), divided
2 (26 oz.) jars favorite pasta sauce
Prepare lasagna noodles according to package directions; drain. In medium bowl, blend ricotta, eggs, Parmesan cheese, salt, pepper and garlic powder. Stir in spinach and 2 cups mozzarella cheese. Spread ricotta mixture evenly on lasagna strips. Roll up each strip (like jelly roll). Wrap rolls individually and refrigerate a day ahead or freeze for up to 3 months.
To serve lasagna rolls-ups: In 2 12x8 inch baking dishes, spread one-third of the pasta sauce. Unwrap lasagna roll-ups and place seam side-down in sauce. Top with remaining sauce.
To bake roll-ups from the refrigerator, Sprinkle with remaining 2 cups mozzarella cheese. Cover pans and cook in 350 degree F. oven until hot, 45 to 50 minutes.
To bake roll-ups directly from the freezer (without thawing): Do not sprinkle with remaining mozzarella. Cover pans with foil and cook at 350 degrees F. for 1 hour 45 minutes - 2 hours, topping with mozzarella during last 15 minutes.
Contributed by - Brooke M.
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