15 oz. ricotta cheese
1 ½ c. shredded mozzarella
10 oz. frozen spinach, thawed & squeezed dry
½ c. sour cream
¼ c. bread crumbs
1 T. Italian seasoning
1 t. garlic powder
12 lasagna noodles
15 oz. can crushed tomatoes
1 ½ c. salsa
½ c. shredded mozzarella
Cook lasagna noodles according to package and lay on cookie sheet to dry a bit. Combine 1st seven ingredients to make filling. Spread 1/3 cupful down each noodle, leaving a little tab at the end to make it stick. Roll up and place in a 9x13 dish. Original recipe says to let it sit overnight covered, but if your noodles are dry enough, they will stick to themselves and you won’t need to. Combine tomatoes & salsa, and spread over rollups. Bake until heated through, about 30 minutes at 350 degrees. Immediately sprinkle with ½ c. mozzarella and serve. The filling is freezable as well as the sauce.
Sydney's Comments: Such a fun twist on lasagna. Super easy to make and very delicious!
Source: Sarah B.
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