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In a bowl add ricotta cheese, egg, spinach, artichokes, parmesan cheese. Add 1 cup of the mozzarella cheese. Stir until ingredients are well combined.
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Spread a thin layer of the cheese mixture evenly onto each lasagna noodle.
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Sprinkle each layer with mozzarella cheese.
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Next add about 2 tablespoons of the Bertolli's Rivera Marina sauce to each noodle.
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Spray a 9x13 baking dish with cooking spray. Then line the dish with 1/2 cup of marina sauce.
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Carefully roll each of the noodles up and place them in baking dish.
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Top each of the lasagna rolls with remaining mozzarella cheese and marina sauce.
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Bake at 350° for 30-35 minutes. Remove once cheese is melted on top.
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Remove from oven, serve and enjoy!