Lasagna Rolls

Lasagna Rolls

12 Whole-wheat lasagna noodles
1 tablespoon Extra-virgin olive oil
3 cloves Garlic, minced
1 Package low fat ricotta cheese
3 cups Chopped spinach
1/2 cup Shredded Parmesan cheese
1/4 teaspoon Crushed red pepper
1/4 teaspoon Salt
1 25-ounce Jar marinara sauce, preferably lower-sodium
1/2 cup Shredded part-skim mozzarella cheese

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use. Preheat oven to 375 degrees.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, crushed red pepper, salt, and ricotta.

3. In a square pan or dish, spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread the ricotta and spinach mixture along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.

4. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 15-25. Serve hot.