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Spinach and Artichoke Lasagna Roll Ups

Ingredients

  • 10 lasagna noodles cooked al dente
  • 2 cups ricotta cheese
  • 1 large egg
  • 1/2 cup spinach drained
  • 1/2 cup chopped artichoke hearts canned or jarred
  • 1/4 cup parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 jar Bertolli Riserva Marinara Sauce

Instructions

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