Spinach Four Cheese Lasagna Roll Ups

 Ingredients:

3 oz finely asiago cheese (scant 1 cup)

2 oz finely shredded Romano or parmesan cheese (2/3 cup)

2 Tbsp extra virgin olive oil

1 large egg

2 Tbsp chopped fresh parsley (or 2 tsp dry)

10 oz mozzarella, shredded, divided (2 1/2 cups)

1/3 cup finely chopped yellow onion

3 cloves garlic, minced

1 (28 oz) can crushed tomatoes

1 Tbsp tomato paste

2 Tbsp chopped fresh basil (or 2 tsp dry)

Salt and freshly ground black pepper

12 lasagna noodles

1 (10 oz) package fresh spinach, steamed (or frozen, thawed)

15 oz ricotta cheese

Directions:

For the marinara sauce:

Heat olive oil in a medium saucepan over medium heat. Once hot, add onion and saute until tender about 3 minutes. Add garlic and saute 30 seconds longer. Add crushed tomatoes, tomato paste, and basil and season with salt and pepper to taste. Reduce heat to low and allow to simmer about 10 minutes, stirring occasionally. Then remove from burner, cover with lid and set aside.

For the pasta:

Prepare pasta according to directions listed on package, then drain and once noodles are cool enough to handle, align on parchment or wax paper, side by side. Preheat oven to 375 degrees.

For the cheese filling:

While pasta is boiling, drain steamed or frozen spinach in paper towels, pressing out some of the excess moisture (I wouldn't drain all of it, I think a little will keep the noodles moist), then chop spinach. In a mixing bowl stir together, spinach, ricotta, egg, parsley and season with salt and pepper to taste. Mix in 1 1/2 cups of the mozzarella, the asiago and Romano cheese.

To assemble lasagna roll ups:

Spread 1/4 cup (barely heaping) of the cheese mixture evenly along length of the noodles. Roll noodles up jelly roll style to opposite end. Pour about 1 cup of the marinara sauce into the bottom of a 13 by 9-inch baking dish. Place lasagna roll ups in baking dish then cover tops with remaining marinara sauce and sprinkle with remaining 1 cup mozzarella cheese. Bake in preheated oven 20 - 28 minutes, until cooked through.