10oz.Frozen Chopped Spinach - defrosted and pat dry.
1TSBP Italian Seasoning
1cupMozzarella Cheese + some to sprinkle on top
In a large pot add water, add salt and bring to a boil. Cook your lasagna noodles for about 8-9 minutes, drain. Spray cold water over them to prevent them from sticking together.
Thinly slice your shallot and mince you garlic, you can do this while you wait for the pot of water to heat up. In a small pan add olive oil, your shallot, garlic and salt. Cook over medium low heat until the shallot is soft and the garlic is slightly toasted, about 3-5 minutes. Set aside and let it cool.
Preheat your oven to 350F.
Pat dry your defrosted frozen spinach. Try to soak up as much water as possible.
In a large bowl, add your spinach, ricotta, nutmeg, Italian seasoning, egg and mozzarella cheese in a bowl.
In your casserole dish, pour half of your jar of pasta sauce on the bottom, and using a spoon, spread it out as much as possible for an even layer. Prepare the noodles. Lay your lasagna noodles flat, scoop on about a spoon-full size of your spinach and ricotta mixture, spread evenly to cover the surface of the noodle with a thin layer, starting one side, roll it up.
Place in the casserole dish and do this again until all of your noodles are done.
Pour the remainder of your pasta sauce over the top and sprinkle on mozzarella cheese.
Cover your casserole dish with foil and bake at 350F for 25 minutes. Remove the cover and back for another 15 minutes.
Vegetarian Spinach Lasagna Roll Ups https://nicolestastingspoon.com/2022/09/13/spinach-lasagna-roll-ups/