I love this recipe.  It is super simple and the best thing is that it is easy to serve.  Unlike regular lasagna that seems to slide apart when it is hot...this is already in individual rolls so no cutting involved.

This recipe makes 2 full 9x13 pans of rolls.  We have a family of 5.  So 1 pan is eaten the night I cook it and the other pan gets saved for either lunch or dinner then next night...I love lasagna and as you all know...ITS ALWAYS BETTER THE 2ND DAY!  

1 box lasagna noodles

2 jar prepared spaghetti sauce

1 large container ricotta

1 can  chopped spinach (make sure you drain the spinach well)

¼ cup parmesan cheese ( I use the stuff in the can because it is so fine)

1 egg

2 T wet minced garlic

¼ cup finely chopped onion

1 T olive oil

1-2 cup mozzarella cheese

Cook lasagna noodles, rinse with cool water and pat dry,  cut noodles in half

 While noodles are cooking prepare filling

 In small pan  mix oil, garlic & onion   sauté until tender

 Mix saute'd mixture with ricotta, egg, parmesan and spinach

Use two (2)  9 x 13 pans and spray lightly with cooking spray.  Spread small amount of spaghetti sauce on the bottom

 Spread filling on ¾ of each noodle and roll from top toward empty end  (leave one end empty so it will seal)

 Line rolls up in pan…makes about 24 rolls (in each pan) 10 down each side and 4 in the middle

 Cover with remaining spaghetti sauce

 Cook apx 35 minutes at 350 degrees until starts to bubble…  add mozzarella cheese and return to oven for apx 5 minutes until cheese melts….

(ignore the dirty oven....I am too busy making dinner to worry about cleaning it now.... don't you all feel better that my oven looks just like yours?)

Again,  this recipe does make 2 full 9x13 pans.  You can always cut it in 1/2 if needed. 

I hope you enjoy this recipe as much as my family and friends.  It is great for home and potlucks.  Enjoy!!!!   Melissa