Updated: Sep 24
3 tsp Basil
3 Garlic cloves
2 tsp Oregano
2 tsp dried Parsley
1 10 ounce package fresh Spinach
1 28 ounce can Tomatoes
2 ½ cups Mozzarella cheese
⅔ cup Parmesan cheese
1 package of Cream Cheese
1 tbsp Olive oil
1 Salt and pepper
12 Lasagna noodles
Heat olive oil in a sauce pan over medium heat. Add diced onion and sliced garlic, saute until translucent.
Add can of crushed tomato sauce, dried basil, oregano, salt, pepper. Cover and cook for 20 minutes.
Cook spinach in a pot. Drain and allow to cool.
In a pot, combine cream cheese, 1 cup of mozzarella, and Parmesan cheese. Stir until melted and thickened.
Add spinach and combine.
Assembly & Cooking
Preheat oven to 375° F.
Cook pasta noodles according to instructions on box. Lay cooked noodles out to cool and dry.
Spread thin layer of cheese filling evenly along the length of the noodles. Roll the noodle length wise and place set aside. Coat bottom of baking pan with a thin layer of sauce, place the roll up into the pan.
After all roll ups are in the pan, top each roll up with sauce and sprinkle of mozerella cheese.
Bake in oven for 25 minutes or until cooked through.