Ingredients
9 lasagna noodles, cooked to al dente
4 cups {approx 16 oz} shredded Mozzarella cheese, divided
1 cup Ricotta cheese
1/2 cup shredded Parmesan cheese
10 oz frozen chopped spinach, thawed and completely drained
1 teaspoon dried oregano
1/4 tsp black pepper
1/4 tsp salt
4 medium Roma tomatoes, thinly sliced
1/4 cup chopped fresh basil
2 cups of your favorite pasta sauce {I used my homemade tomato sauce}
Instructions
Preheat your oven to 350 degrees. Align lasagna noodles in a single layer in bottom of a 9×13 pan and set aside.
In a large mixing bowl, whisk together ricotta cheese, Parmesan cheese, 3 1/2 cups of Mozzarella cheese and season with salt, pepper and oregano. Stir spinach into cheese mixture.
Place 1/4 cup of the cheese mixture on each lasagna noodle and spread evenly across the entire noodle.
Place 4 thin tomato slices over cheese mixture, then sprinkle fresh basil over top. Tightly roll the lasagna noodles to opposite end. Repeat until all 8 rolls are complete. Spread a thin layer {approx 1/2 cup} pasta sauce in the bottom of the 9×13 pan. Lay lasagna roll ups seam side down. Top each roll up with enough pasta sauce to cover the edges so they don’t dry out while baking. Sprinkle with remaining shredded mozzarella.
Notes
To Cook w/out Freezing: Cover with foil and bake at 350 degrees for 30 minutes or until cheese is golden and bubbly.
To Freeze: Cover with foil and place pan on a cookie sheet for a 1/2 hour so it freezes flat. When ready to use, cook from frozen for 45-50 minutes at 350 degrees.