Ingredients
- 8 lasagna noodles, cooked, drained & cooled
- 1 3/4 cups ricotta
- 2 cups cottage cheese
- 2 cups Monterey Jack cheese, shredded & divided
- 1 cup Parmesan cheese, shredded & divided
- 3 cups fresh baby spinach, chopped
- 4 garlic cloves, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 3 cups spaghetti sauce, divided
- fresh parsley, chopped
Directions
Preheat oven to 350 F. Cook the lasagna noodles in boiling water to al dente, then drain and cool. In a large bowl, combine the ricotta and cottage cheese, 1 1/2 cups Monterey Jack, 1/2 cup Parmesan cheese, spinach, garlic and salt and pepper. Spread half the sauce into the bottom of a 9-inch broiler-safe baking dish. Lay the lasagna noodles evenly on a large cutting board or flat surface. Spread the filling mixture evenly onto each noodle. Gently roll up each noodle lengthwise and place seam side down in the baking dish. Drizzle roll ups with remaining sauce and top with remaining cheese. Cover tightly with foil and bake for 30 minutes. Remove foil and broil for 1-2 minutes, or until the cheese is dark golden brown. Garnish with fresh parsley. Enjoy!
