Spinach Lasagna Rolls

We eat a lot of pasta around here. To me, it is comfort food at its finest. Since the new year we have been trying to make better choices about what we eat, and although we haven't made the switch to whole wheat pasta, we do try to choose something like Ronzoni Smart Taste pasta. It makes me feel a little better. But that's neither here nor there.

I found the recipe for Spinach Lasanga Rolls some time last year, and although I really liked it, R wasn't a fan. Because of that, we don't have this very often, but I think it's time to try it again and see what he says.

You'll need:

12 uncooked lasagna noodles
2 eggs, lightly beaten
2.5 cups ricotta cheese
2.5 cups (10 oz.) shredded part-skim mozzarella cheese
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground nutmeg
4 cups tomato sauce

Cook lasagna noodles according to package directions; drain. Meanwhile, combine the eggs, cheeses, spinach, salt, pepper, and nutmeg in a large bowl. Spread 1/3 cup cheese mixture over each cooked noodle and carefully roll up.

Pour one cup spaghetti sauce into an ungreased 13x9x2 inch baking dish. Tilt pan so sauce distributes evenly. Place roll-ups seam side down over sauce. Top with remaining sauce. Bake, uncovered, at 375 for 20-25 minutes or until heated through.