Marcy DeKruyf Recipe Collection
Lasagna Rolls

15 oz ricotta cheese
10 oz frozen spinach, thawed and dried
1 c. + 2 Tbsp grated Parmesan cheese
3 oz. sliced prosciutto, chopped
1 egg, beaten
3/4 tsp salt
1/2 tsp pepper
1-2 Tbsp olive oil
12 lasagna noodles
2 cups marinara (recipe on this site)
1 cup shredded mozzerella

Preheat oven to 450.

Mix ricotta, spinach,1 c. parm, prosciutto, egg, salt and pepper. Add oil to large boiling pot of salted water. Boil noodles until just tender, al dente. Arrange noodles in a single layer on a baking sheet to keep from sticking.
Butter 13 x 9 glass dish. Pour some marinara sauce over bottom of dish.
Spread 3 Tbsp ricotta mixture evenly over each noodle. Roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, on top of the marinara sauce. Repeat for each roll. Spoon 1 cup of marinara over lasagna rolls. Sprinkle with mozzarella and remaining parm. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes. Let stand for 10 minutes. Meanwhile, heat remaining marinara to serve along side.

Recipe Contributed by Theresa from Hallmark