Lasagne Roll Ups

• 12 ounces, weight Lasagna Noodles
• 15 ounces, weight Ricotta Cheese
• 10 ounces, weight Chopped, Frozen Spinach, Drained Well
• 1 whole Egg
• 4 ounces, weight Proscuitto, Chopped
• 1 cup Parmesan Cheese, Grated
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 24 ounces, fluid Pasta Sauce
• 1 cup Mozzarella Cheese, Grated
• 1/4 cups Parmesan Cheese, Grated

1. Cook lasagna noodles in salted water until soft but still firm to the bite (al dente, according to package instructions).
2. Drain noodles.
3. Lay them out flat on a cookie sheet.
4. Set aside.
5. In a medium bowl, combine Ricotta, spinach, egg, prosciutto, Parmesan and salt and pepper.
6. Grease a 9x13 inch baking pan.
7. Pour half of the pasta sauce in the bottom of the pan.
8. Lay out one lasagna noodle on a flat work surface.
9. Spread about 3 4 tablespoons of the ricotta filling across the surface of the noodle.
10. Roll up the noodle starting at the short end.
11. Place the roll seam side down on top of pasta sauce.
12. Repeat with remaining filling and noodles.
13. Pour remaining pasta sauce over filled noodles.
14. Sprinkle with 1 cup of mozzarella and 1/4 cup Parmesan.
15. Cover with foil and bake at 350 degrees F for 20 minutes.
16. Remove foil and bake for an additional 10 minutes.
17. Remove from oven and allow to stand for 10 minutes before serving.
18. Makes 8 12 lasagna rolls.

weight lasagna noodles, ricotta cheese, frozen spinach, egg, parmesan cheese, salt, pepper, pasta sauce, mozzarella cheese, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/lasagne-roll-ups/ (may not work)