Spinach Lasagna Rolls 8 oz. Lasagna Noodles, cooked according to package instructions. 2 tbsp. Olive Oil 1 medium Onion, finely chopped 3 cloves Garlic, minced 10 oz. pkg Frozen Spinach; thawed and squeezed dry I cup Ricotta Cheese 14 cup Parmesan Cheese 1/2 tsp. Salt 1/4 tsp. Pepper 1 Egg, lightly beaten 4 oz. Baked Ham, thinly sliced into strips 16 oz. Italian Tomato Sauce 3 tbsp.Fresh Parsley, Chopped Directions In a large skillet heat the olive oil over medium heat; add the onion and the garlic until soft then add the drained spinach. Simmer until heated all the way through. Transfer to a large bowl and cool slightly. Stir in the ricotta, Parmesan, salt, pepper, and egg until will combined. Lay the noodles flat and spread 3 tbsp. of the spinach mixture on top of each. Arrange the ham on top 0 the spinach mixture and tightly roll up each noodle. Place the seams side down, in the 9"x 13" baking dish. Ladle the sauce around the lasagna and over the top, cover with foil and bake 350 F. for 15 minutes. Remove the foil and bake for 5 more minutes. Sprinkle the rolls with grated Parmesan and chopped parsley SERVES: 10-12 pieces
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