mertzie's pesto, cheese & spinach lasagna rolls

How To Make mertzie's pesto, cheese & spinach lasagna rolls

• Step 1
  The night before, I like to: drain the heck out of the thawed spinach in a strainer & squeeze out. Refrigerate w/ some paper towels to get out excess water. I also drain any excess moisture from ricotta cheese, and then mix the ricotta, parm, 1/2 of the mozzarella/provolone mix (so about 1 cup); salt, pepper, nutmeg, fennel, garlic & Italian seasoning. When mixed well, I refrigerate overnight to blend flavors.
• Step 2
  Day of: Heat oven to 350. Cook lasagna noodles in boiling water w/ a good dose of salt until just done. Drain on wax paper in single layers. (I take out the lasagna with tongs).
• Step 3
  If the ricotta mix has any liquid, drain that, then mix in the 2 eggs. Squeeze out any excess moisture from spinach & then add to ricotta mix. Stir well to blend.
• Step 4
  Pour enough sauce in your baking pan to cover bottom. (If using jarred spaghetti sauce, add about 1/2 cup of tomato paste to it to help it stay thick & not watery).
• Step 5
  Now, you can start filling your noodles. Spread pesto onto each lasagna noodle, then cut the noodle in half. At one end of each noodle, put about a tablespoon of ricotta/spinach mix, and then roll up. Lay in baking pan, seam side down. Continue until all of your ricotta mix is used.
• Step 6
  Sprinkle the rest of the shredded mozzarella over top & then add some more grated parm, as well. Bake at 350 for about 40 minutes covered, and about 5-10 minutes uncovered, depending how golden you like your cheese. I don't like mine brown.
• Step 7
  Serve with additional heated sauce, if you like (this is one of the few pastas that I don't smother in sauce, as the pesto gives it plenty of flavor!) a fresh salad, and Italian bread for a yummy meal. Enjoy!
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