This is an easy way to have a quicker lasagna. My kids loved it, and got some spinach snuck into their food! Even my husband, who's not a fan of spinach, really liked these.
8 oz uncooked lasagna noodles
1 tbsp olive oil
1 (10 oz) package frozen chopped spinach, thawed and dried
2 tbsp minced green onion
1 (15 oz) container ricotta cheese
1/4 cup grated Parmesan cheese
1/2 tsp salt
1 (21 oz) jar Alfredo sauce
1 cup shredded mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8-10 minutes or until al dente. Rinse in cold water and drain well.
Meanwhile, in a large sauce pan over medium heat, add oil and cook spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
In an 8x12 baking dish, spoon about 3/4 of the alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubble and the cheese is melted.