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. In a large bowl, combine 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. Spread 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!