- 32 oz Ricotta
- 1/2 cup Fontinella cheese shredded
- 1/2 cup 6 italian cheeses shredded (comes prepackaged)
- 1/2 tsp salt
- 1 tsp italian seasoning
- 1 egg
- 1 box of frozen chopped spinach thawed and drained of any excess liquid
Mix cheeses, seasonings, egg and spinach in a large bowl.
- 1 box of no bake lasagna noodles (soak noodles in warm water for about 10-15 minutes to soften)
- 1 jar of your favorite sauce (my choice Bertolli tomato and basil)
- about 6-7 ounces of 6 italian cheeses shredded (comes prepackaged)
- italian seasoning (about 2 tsp)
- grated parmesan cheese (enough to sprinkle over lasagna)
Pour some sauce on bottom of glass 9X12 pan, enough to cover it. Take softened noodles and spread some spinach mixture on them and roll them like a cannolli. Line them up next to each other until pan is full. (do not place rolls to tightly next to each other, give them room to expand a little) Pour sauce over rolled noodles and then sprinkle cheese evenly. Sprinkle a little grated parmesan cheese and italian seasoning over noodles. Bake covered for about 35 minutes at 375 degrees and uncover and bake for about 10 minutes or until bubbly. Let it sit for a few minutes before you serve. Enjoy!
