INGREDIENTS:
- 1 quart Marinara Sauce
- 12 lasagna noodle, cooked according to package directions
- 4 cups ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 2 cup mozzarella cheese
- 2 egg
- 1 tablespoon Italian seasoning blend
- 2 tablespoons fresh Italian flat leaf parsley, chopped
- Kosher salt/pepper
- 4 oz fresh baby spinach leaves
- 4 small to medium Campari or plum tomatoes, sliced
- olive oil
INSTRUCTIONS:
- Preheat oven to 400°F.
- Place tomato slices on a foil lined baking pan, drizzle lightly with oil, sprinkle with salt and pepper, bake for 10 minutes, remove from oven and allow to cool.
- Prepare muffin pan with aluminum liners or spray lightly with non-stick spray, add 2-3 tablespoons Marinara sauce, set aside.
- In a large bowl combine ricotta, Parmesan, mozzarella, egg, Italian seasoning, parsley, salt and pepper to taste.
- Lay out lasagna noodles, spread 1/8 cup of cheese mixture, top with spinach leaves and slices of tomatoes, leave 1/2 inch of space at the end.
- Slowly roll noodles making sure to tuck in spinach as you roll the noodle. Wet the ½ inch of space with water and stick to outside of roll.
- Place rolled pasta in in muffin pan, top with additional sauce, bake 35 minutes, remove from oven, sprinkle with additional mozzarella, bake additional 20 minutes or until cheese is melted and lightly golden.
Source: Kitchen Dreaming
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