OK, so here's a solution for everyone who received WAY too much spinach from the parents over the weekend-use some of it in this yummy recipe!
16 oz. lasagna, uncooked
4 cups (2 lb.) ricotta cheese or cottage cheese
2 cups (8 oz.) shredded Cheddar cheese
1 cup chopped fresh spinach
½ cup sliced green onion
1 egg, slightly beaten
¼ tsp. ground black pepper
¼ tsp. salt
3 cups (26 oz. jar) spaghetti sauce, divided
Grated Parmesan cheese (optional)
Cook pasta according to package directions; drain. Lay flat on foil to cool. In large bowl, stir together ricotta cheese, Cheddar cheese, spinach, green onion, egg, pepper and salt. Spread about 1/3 cup cheese mixture on each piece of pasta to within 1-inch of end; roll up. In 13x9x2-inch glass baking dish, spread 2/3 cup spaghetti sauce; place roll-ups, seam side down, in dish. Top with remaining sauce. Sprinkle with Parmesan cheese, if desired; cover. Bake at 350°F for 45 minutes or until hot and bubbly. Makes 9 servings (2 roll-ups each).