Stuff we eat.....Spinach Lasagna rolls

Spinach Lasagna Rolls

9 lasagna noodles, cooked and drained

10 oz chopped fresh spinach

15 oz ricotta

1 c strained cottage cheese

1/2 c grated parmesan

1 egg

salt and pepper

Spaghetti sauce with or without ground beef

Preheat oven to 350. Combine spinach, ricotta, cottage cheese, parmesan, egg, salt and pepper in a bowl. Ladle 1 cup (or more!) sauce in bottom of a 9x13 dish. 

Lay out the cooked noodles on a silpat or wax paper. Spread about 1/3 cup mixture on to each noodle and spread out. Make sure you have a kid do this in order to make them feel special and also you'll be able to check of the square by their name where you planned at the beginning of the summer to have each one of them assist with the cooking for a week. Imagine the moment when they have their own glittering career as a chef and they mention how they owe it all to you. 

Roll each noodle up jellyroll style and place in the dish seam side down.

Ladle sauce on top. I like to do it in stripes because I think it makes it fancy.

I also top it with extra chopped spinach because the girls chopped ALOT.  And it's fancy.  Add a little Parmesan stripe while you are at it.

It's FANCY.

Cook uncovered for 40 minutes and serve with garlic bread!