Mini Spinach Lasagna Roll-Ups Recipe

• Preheat oven to 350°F.
• Coat a rimmed baking dish (1-2 inches deep) with cooking spray and set aside.
• In a medium bowl combine spinach, ricotta, Parmesan, egg, garlic, and Italian seasonings.
• Add salt and pepper if desired.
• Pat noodles dry with a paper towel and lay them on parchment or wax paper.
• Cut each noodle in half widthwise.
• Fill each noodle piece with 2-3 tablespoons of the ricotta mixture, leaving an inch empty on one side of the noodle.
• Start rolling each noodle up, ending on the side that has one inch empty. (This is so that filling doesn't spill out the end of your rolls.)
• Slice each noodle roll-up in half with a sharp knife and place, seam side down, in your baking dish.
• Top each roll with 1 teaspoon of pizza sauce and 1 teaspoon of mozzarella.
• Make sure your dish is deep enough to cover with foil and not mess up the rolls.
• Cover baking dish tightly with foil and bake for 18-20 minutes or until cheese is melted inside. (If you like your pasta to have crispy edges, leave pan uncovered.)
• Serve with warm pizza sauce for dipping.

Freezer instructions:

• Prepare as directed above but freeze right before baking.
• Reheat by baking for 25-30 minutes at 350°F.
• Or for a quick snack, freeze after baking and pop one in the microwave any time you want a little bite!