Nikchick’s Lasagna Rolls

We had our first annual Green Ronin Publishing Summit this weekend, wherein we got to know one another (with over 90% of us in the same place for the first time since back when we had four people in the company), fine-tuned a bunch of processes, talked shop and smack, and—most importantly—ate!

Nicole made her world-famous lasagna rolls, and then shared the recipe with us all. Because good food can’t be hidden away, here’s her recipe:

Here’s the recipe, so you can relive the summit from the comfort of your own homes!

(I use Classico Spicy Red Pepper sauce with this meal. Meat-eaters can add 1/2 pound of cooked ground meat in addition to or instead of the spinach.)

Ingredients:
1 cup grated Parmesan cheese, divided
5 ounces shredded part-skim mozzarella cheese (1 1/4 cups)
15 ounces lite ricotta cheese (1 carton)
10 ounces frozen chopped spinach (1 package), thawed, drained, and squeezed dry
9 cooked lasagne noodles
vegetable oil cooking spray
sauce

Directions:
Coat bottom of baking dish with sauce. Set aside. Combine 3/4 cup Parmesan cheese, mozzarella cheese, and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well. Spread about 1/3 cup of cheese mixture on each lasagne noodle. Roll up jelly-roll fashion. Pour sauce over rolls, cover with additional cheese.

Cover and bake at 350° F for 30 minutes. Uncover; top with remaining parmesan cheese and bake an additional 15 minutes.