Lasagna Rolls

Ingredients

• 12 dried lasagna noodles
• 1 (10 ounce) package frozen leaf spinach
• 16 ounces ricotta cheese
• 6 tablespoons freshly grated parmesan cheese
• 1/4 cup sun-dried tomato packed in oil, minced and drained
• 2 tablespoons minced black olives
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon lemon pepper seasoning
• 1/4 teaspoon dried red pepper flakes, double if you like spice
• salt
• 3 cups spaghetti sauce or marinara sauce
• 1 tablespoon dried breadcrumbs
• olive oil
• basil sprig

Directions

1. 1

   In a large pot of salted boiling water, cook the lasagna noodles according to package directions. Drain and rinse under cold water. Pat dry with paper towels.

2. 2

   Cook the spinach according to package directions, squeeze dry, and chop.

3. 3

   In a bowl, combine the spinach, ricotta, 4 tbsp of the parmesan, the sun-dried tomatoes, black olives, italian seasoning, lemon pepper, and red pepper flakes. Add salt to taste.

4. 4

   Working with one pasta noodle at a time, smooth an even layer of the filling down on each strip, then roll up to enclose filling. Prepare remaining rolls in the same manner.

5. 5

   Spoon a thin layer of sauce into a baking pan, top with the lasagna rolls, seam side down, and cover with remaining sauce. Sprinkle top with the remaining 2 tablespoons of parmesan and bread crumbs and drizzle with a little oil.

6. 6

   Bake in the oven for 35-45 minutes, or until bubbling. Garnish with basil.