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Lasagna Roll Ups
8 oz. uncooked lasagna
16 oz. Ricotta cheese
2 eggs
10 oz. frozen chopped spinach (thaw &
squeeze dry)
2 c. (8 oz.) shredded Mozzarella
cheese
1 tsp. basil
1 tsp. marjoram
1 jar (26-32 oz.) spaghetti sauce
1 1/2 tsp. Parmesan cheese
Cook lasagna according to package and drain. In medium bowl, blend
Ricotta, eggs, spinach, Mozzarella cheese, basil and marjoram.
Spread evenly on lasagna strips. Cut strips in half crosswise.
Roll strips jelly-roll style. Cut each roll in half, leaving ruffled
edge at top and bottom. In 10x15 inch baking dish spread 3/4ths of
sauce. Arrange roll ups (curly edges up) on sauce. Top with
remaining sauce and Parmesan cheese. Bake, covered with foil,
in 350 degree oven for 35-40 minutes until hot. (Can be frozen for
later baking.)
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