Lasagne Roll-Ups

Prep Time: 30 minutes                        Baking Time: 40 minutes
Number of Servings: 8 (15 rolls)

Ingredients for the Roll-ups:

15 lasagne noodles

1 large egg, slightly beaten
1 package (300 g) frozen chopped spinach, thawed and very well drained (squeezed)
2 cups (500 mL) ricotta cheese
1/2 cup (125 mL) grated asiago cheese (or Parmesan cheese)
1 ½ cups (about 150 grams) shredded mozzarella cheese
1/3 cup (85 mL) finely chopped onion
2 cloves of garlic, minced
1 teaspoon (5 mL) Kosher salt
½ teaspoon (2.5 mL) ground nutmeg
Freshly ground pepper

5 – 6 cups marinara or pasta sauce ^[1]

1/2 cup (125 mL) shredded mozzarella cheese
Freshly grated asiago cheese (or Parmesan cheese)

Method:

1. Cook noodles just to the al dente stage (about 10-12 minutes), as they will be cooking more during the baking time. Drain, rinse with cold water, and lay on one or two large dry kitchen towels.
2. While noodles are cooking, preheat oven to 350⁰ F (180⁰ C), and prepare filling: Whisk egg, and add thawed and well-drained spinach, the three cheeses, grated onion, garlic and seasonings.
3. Generously cover the bottom of a 9 x 13 baking dish with half of the marinara sauce.
4. Place approximately 60 mL (1/4 cup) of filling on each lasagne noodle. Spread evenly over entire noodle. Roll up and place, seam side down, on the sauce. Be careful not to place the rolls too close together. You should have room for 15 rolls in a 9 x 13 pan.

5.   Cover with remaining sauce. Cover with foil.
6.  Bake, covered, for 35 – 40 minutes at 350⁰ F (180⁰ C).
7.  Remove foil, sprinkle with 125 mL (1/2 cup) shredded mozzarella cheese and some grated asiago cheese. Continue to bake, uncovered, until cheese has melted 5 minutes.