Lasagna Roll Ups
- 8 oz. uncooked lasagna
- 16 oz. Ricotta cheese
- 2 eggs
- 10 oz. frozen chopped spinach, thawed and squeezed dry
- 2 C. (8 oz.) shredded Mozzarella cheese
- 1 tsp. basil
- 1 tsp. marjoram
- 1 25-32 oz. jar 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 3/4 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.
Note: Can be frozen for later baking.