Spinach and Ricotta Lasagna Rolls

Time: 30 minutes prep + 45 minutes baking 

Yield: 12 rolls
Recipe from Jamie Cooks It Up! 
12 lasagna noodles
3 C Prego Spaghetti Sauce
1 C mozzarella cheese


2 C ricotta cheese
1/2 C cottage cheese
1 egg
1 C Parmesan cheese
1 C mozzarella cheese, divided
3/4 t salt
1/8 t cracked pepper
1 t parsley, dried
3/4 t oregano, dried
1 t lemon juice
5 C finely chopped spinach

1. Boil your noodles in salted water until the are al dente. (Not quite all the way cooked through.) Pour them out into a strainer and run cold water all over them. We don't want you to burn your pretty little fingers while you fill and roll the noodles. 
2. Mix all of your filling ingredients together in a large bowl. Be sure to get them all thoroughly combined. You don't want any of the egg hanging around alone. Get everything mixed in.
3. Spray a 9 x 13 pan with cooking spray. Pour about 1 C of the Prego into the pan. Spread it around so it evenly covers the bottom of the pan.
4. Lay a lasagna noodle out on a plate. Using a spoon, spread out the filling all over the top of the noodle.
5. Roll it up!
6. Place the rolled lasagna noodle, seam side down in your pan. Repeat with the other 11 noodles. Pour the remaining Prego sauce over the tops of your lasagna rolls and sprinkle with 1 C mozzarella cheese. 
7. Cover and bake at 350 for 45 minutes or until cooked through.