Lasagna Rolls

I was chatting with the writer of ppppfffffttttt.blogspot.com yesterday and we were gabbing about our Valentine's Day weekends.  She mentioned that her and her husband Roberto made Lasagna Rolls for Valentine's dinner.  I told her I needed the recipe immediately.  Jack LOVES Italian and I love a good heavy meal.  Now the writer of ppppffffffttttttt, Alexis, is kind of a vegetarian, so there was no meat in there meal.  That is the only variation I added to the recipe.  I hope you all enjoy and thank you, Alexis!  Everyone be sure to check out her blog.

Lasagna Rolls

What you need:
Salt
1/2 pound (8 to 10) uncooked Lasagna Noodles (I used whole wheat)

Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups prepared marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzarella
1/2 lb. - 1 lb. lean ground beef (more or less depending on how many noddles you are making)

How to make the Rolls:
Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface. Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara, if you are adding ground beef put it on top of the marinara, then top with spinach.  Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.