Lasagna roll ups {Annah}

  We tried making these in two ways. I had some left over cheese sauce from a recipe that I wanted to use up. We made some of our roll ups with marina sauce and the other with a white cheese sauce. We liked the red sauce over the white sauce. The white ones were just too cheesy and didn't have enough flavor.
  These don't take as long as making lasagna I would say that there was only about a 15 minute difference with cook and prep time between the two. I am not sure if I can say that I like the roll ups better then traditional lasagna, they are both good.
  We also tried two different ways of rolling the noodles. One way was just add a large dollop of cheese to one end and roll. The other way was to spread the cheese evenly onto the entire noodle and then roll. The first way did not seem to have enough cheese mixture it was more noodle. If you want a lighter version do the first way if you like more cheese then evenly spread over the top.
  The only fail I had to this recipe was I bought off brand lasagna noodles and the ruffled edges all broke off while cooking. That is why the roll ups look messy and there are the extra ruffles on top of the roll ups, they still tasted good.This recipe is worth trying, but I think for us I will stick with the normal lasagna.

Ingredients:

1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1/2 cup grated Parmesan
1 large egg, beaten to blend
2 cloves garlic minced
1 cup mozzarella
12 uncooked lasagna noodles
marinara sauce or white cheese sauce

Preheat oven to 400 degrees

Cook lasagna noodles according to the directions on the box. While the noodles are cooking make the cheese filling.Combine the spinach in a bowl with the ricotta, mozzarella, Parmesan, egg, and garlic. Mix until well combined. 

In a 9x13 glass casserole dish spread enough sauce to cover the bottom.

On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles. 

 Roll the noodles up and place in the prepared casserole dish. Pour the sauce over the rolled noodles making sure to cover all surfaces. Cover the dish in foil and bake for 30 minutes.