Spinach Lasagna Roll Ups

Recipe and photo courtesy Kylie Lato (midwestfoodieblog.com)

• 8 lasagna noodles, cooked and drained according to package directions
• 430 mL (1 3⁄4 cups) ricotta
• 500 mL (2 cups) cottage cheese
• 500 mL (2 cups) Monterey Jack cheese, shredded and divided
• 250 mL (1 cup) Parmesan cheese, shredded and divided
• 750 mL (3 cups) chopped fresh baby spinach
• 4 garlic cloves, minced
• Kosher salt
• Fresh cracked pepper
• 750 mL (3 cups) spaghetti sauce, divided
• Fresh parsley, chopped

Preheat oven to 180 C (350 F). Gently place cooked noodles on parchment or foil in a single layer to cool. In a large bowl combine ricotta, cottage cheese, three-fourth of the Monterey Jack cheese, half the Parmesan, spinach, garlic and a couple large pinches of salt and pepper.

Spread half the sauce into the bottom of a 23-cm (9-inch) broiler-safe baking dish.

Spread filling mixture evenly onto each noodle. Gently roll up each noodle lengthwise and place seam side down in the baking dish. Drizzle roll ups with remaining sauce and top with remaining cheese. Cover tightly with foil and bake for 30 minutes.

Remove foil; broil for 1 to 2 minutes or until the cheese is dark golden brown. Garnish with fresh parsley. Makes 8 servings.