Vegetarian Lasagna Rolls

Vegetarian Lasagna Rolls 

Boil according to packaged directions: 
      1 box Lasagna Noodles, al dente. 
Drain and place back in large kettle covered with cold water. 

While the pasta is cooking -

Mix together in a large bowl:

     1 (32oz.) Ricotta Cheese 
     1 (10 oz.) box frozen, chopped spinach -thawed and drained - Squeeze out all the extra water you can to make it as dry as possible. 
     Salt to taste - I use about a teaspoon 
     1 egg - I sometimes add an extra egg white too if I have extra eggs that day. 
     Mozzarella cheese, grated  - about 2 cups

Place a noodle on a clean flat surface. Place about 1/4 cup of cheese mixture onto one end of the noodle.  

Spread out the cheese mixture to cover most of the lasagna noodle leaving the other end uncovered. (That is where it rolls up and sticks together)

Roll up the lasagna noodle starting with the end that has the cheese mixture on it. 

Place the rolled pasta in a greased baking dish. (I used a 10x15 glass baking dish.) 

Cover the Lasagna Rolls with Marinara Sauce. I used a 40 oz. jar that I got from Costco. 

 Use a fork to slide the rolls back and forth a tiny bit to cover each one of them completely with sauce. 

Top with more grated mozzarella cheese. 

Bake at 350 degrees until bubbly, about 45 minutes. 

Eat while hot. Refrigerate or freeze any leftovers. 

This cheese filling mixture also works very well to make Jumbo Stuffed Shells or other filled pasta recipes.