- 12 lasagna noodles
- 15 oz ricotta cheese
- 8 oz + 4 oz shredded mozzarella or pizza cheese
- 2 tbsp grated parmagianno regianno
- 4 oz frozen spinach, thawed
- 1 jar marinara sauce
- Pinch of salt
- Pinch of pepper
- 1 tbsp fresh parsley, chopped (optional)
- 1 tbsp fresh basil, chopped (optional)
Cook lasagna noodles according to package directions. Drain and let cool.
In the meantime, heat a small sauté pan and cook the spinach until all liquid has evaporated.
Mix the spinach with the ricotta cheese, 8 oz mozzarella, salt and pepper.
Add 1/2 cup of the marinara sauce to the bottom of a 9×13 baking dish.
Lay out the noodles and spread about 1 tbsp of the spinach cheese mixture on each noodle. Roll each noodle and place in the baking dish. Top with the remaining sauce, mozzarella, parmagianno, and herbs if using.
Bake on 350 degrees until hot and bubbly, about 45 minutes.
Make ahead: prepare the dish and place in the refrigerator. Bake on 350 degrees for one hour.