Lasagna Pasta - 8-10 sheets Spaghetti Sauce or Marinara or any pasta Sauce (store bought) - 3 cups Mozzarella Cheese - 2-3 cups (shredded) Cream Cheese - 1 8-oz box (You could also use 1.5 cups of Ricotta cheese instead) Parmesan Cheese - 1 cup
For Stuffing Olive Oil - 1 tablespoon Spinach - 1 big bunch of fresh spinach or 1-10 oz box of frozen spinach Salt - to taste Red Pepper flakes - ¼ teaspoon Garlic - 1 clove (chopped)
Step 1 : Preparation 1. Cook the lasagna pasta according to the package instructions. Drain it and keep it ready. 2. Now prepare the stuffing. Heat olive oil in a pan and add the garlic clove. 3. Add the chopped spinach. Add salt and red pepper flakes. 4. Cook till the spinach wilts and all the moisture from it dries up. Cool it. 5. In the meantime, leave the cream cheese on the counter and bring it to room temperature. 6. Mix together the cream cheese, spinach mixture, half of the mozarella cheese and half of the parmesan cheese. The stuffing is ready.
Step 2 : Stuffing and Rolling 1. Take each lasagna sheet and place it on a tray or plate. 2. Spread the spinach-cheese mixture on it. While spreading, take care not to spread till the very end of the pasta. The mixture will squeeze out while rolling. 3. Start rolling the stuffed lasagna sheet from one end to make a roll. In the picture I have cut each sheet into 2 and made small rolls. 4. Repeat the process with the rest of the sheets.
Step 3 :Arranging and Baking 1. Since I cut each sheet into 2 I needed a 13*9 inch baking dish. If you do not cut a 8*8 inch dish would be perfect. 2. Pour half of the pasta sauce and spread it in the bottom of the dish. 3. Arrange the lasagna rolls on top of the sauce. 4. Top with the remaining sauce. 5. Finally top with the remaining mozarella cheese and parmesan cheese. You can add some sliced olives on top to make it look pretty. 6. Bake it uncovered for 25 minutes at 375 degree F until the cheese melts and everything is heated through.