Ingredients
– 8 lasagna sheets, cooked al dente
– 1 1/2 cups ricotta cheese
– 2 cups fresh spinach, sautéed and chopped
– 1 egg
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 cups Alfredo or béchamel sauce (store-bought or homemade)
– 1/2 tsp garlic powder
– Salt and pepper to taste
– Chopped parsley for garnish
Instructions
1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. In a bowl, mix ricotta cheese, spinach, egg, Parmesan, garlic powder, salt, and pepper until well combined.
3. Spread the mixture evenly over each lasagna sheet and roll them tightly. Place the rolls seam-side down in the prepared baking dish.
4. Pour the Alfredo or béchamel sauce over the rolls, ensuring they are fully covered. Sprinkle mozzarella cheese on top.
5. Bake for 25-30 minutes, or until the cheese is golden and bubbly. Broil for 2-3 minutes for a crisp top, if desired.
6. Serve hot, garnished with chopped parsley.