Spinach Lasagna Rollups

I love lasagna, but I really hate making a whole one for the 2 of us. I eventually get tired of the leftovers, and it takes up SO MUCH ROOM in the fridge!  I've been seeing these rollups on a few blogs, so I decided to try them. They were really very good and despite being labor intensive, totally and completely worth it. Enjoy!

Spinach Lasagna Rollups

Ingredients:

Sauce - This is honestly up to you, but here's my basic sauce recipe: 

1/2 lbs ground beef, cooked and drained

1 tbsp italian seasoning

2 tsp garlick

Salt and pepper to taste 

1 jar sauce

1 small can tomato paste

Cheese and Spinach Mix - This will make enough for 3 rollups

1 c ricotta

1/2 c shredded mozzerella

1/4 c parmersean/romano (mix, or one of the 2)

1 tbsp parsley - mostly for color 

1 c rinsed baby spinach

1 tsp garlic

1 egg (honestly, if you can use 1/8 c egg substitute, its better because you don't need a whole egg)

Other - 

Lasagna noodles (2 per rollup you want to make), boiled and cooled

Mozerella cheese

Directions: 

Preheat oven to 375.

Make your sauce and mix together all the ingredients in the cheese mix. I honestly recommend sticking this in the microwave for a few minutes, stirring often, so its slightly melted and easier to work with. Plus, you're not actually going to bake this thing through, everything is cooked ahead of time. 

In a baking dish, lay a noodle down and put a heaping spoonful of the cheese mix onto it:

Fold the noodle back over the cheese and put another spoonful of cheese mixture. Fold the noodle back over a third time, and then trim off the remainder of the noodle. Place a spoonful of cheese on the top and then spoon sauce over top of this mixture. 

 Now, take a second noodle and lay it over the sauce, place a layer of cheese, and then double back. Trim off the remainder of the noodle and then cover the noodle and cheese tower in sauce. 

Once you've made all your rollups, top with mozzerella cheese and serve!  Bake about 20 minutes.