Spinach Lasagna Roll-Ups - cooking recipe

Ingredients

8 no-boil lasagna noodles
1 tablespoon olive oil
2 garlic cloves, minced
1 (5 ounce) package washed Baby Spinach (or 8 ounces frozen spinach leaves, thawed and squeezed dry)
1 1/2 cups shredded mozzarella cheese, divided
1 cup ricotta cheese
1/2 cup freshly grated parmesan cheese, divided
1 large egg
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon pepper
2 -3 cups tomato sauce

Preparation

Preheat oven to 375 Farenheit.
Place noodles and enough water to cover in a 2-quart microwave-safe, oven proof casserole dish. Cover and microwave on high until noodles are softened, about 4 minutes. drain off water and arrange noodles on a plate to cool. Dry casserole dish.
Meanwhile, heat oil in a large non-stick skillet. Add garlic and saute until fragrant, 30 seconds. Add spinach and 1 tbs[ water, then stir to coat leaves and cover pan. Cook, shaking pan occasionally, until wilted, about 1 minute. Spread cooked spinach out on a cutting board to cool, then finely chop.
In a medium bowl, combine 1 cup of the mozzarella, ricotta, 1/4 cup of the Parmesan, egg, nutmeg, and pepper. Stir in cooled spinach mixture.
Spread 1 cup of the tomato sauce in bottom of casserole. Place 1/4 cup of the cheese and spinach mixture at base of each noodle and roll up. Place rolls seam-side down in casserole; pour remaining sauce over rolls. Sprinkle with remaining Mozzarella and Parmesan.
Cover with foil and bake 25 minutes. Uncover, and bake until cheese bubbles, 5 to 10 minutes more. Let stand 5 minutes before serving.