Collage Cook, here's a recipe that I have made on several occasions.
Spinich Stuffed Lasagna Ruffles
1(8oz)pkg. lasagna noodles, uncooked
1(8oz)pkg. cream cheese, softened
2(10oz)pkgs. frozen choppen spinich, thawed & well drained
1(15oz)carton ricotta cheese
2C.(8oz)shredded mozzarella cheese
1 1/2C. freshly grated parmesan cheese, divided
1 1/2tsp. Italian seasoning
1(320z)jar spaghetti sauce(or homemade)
Garnishes: fresh basil, grated parmesan cheese
Cook noodles according to package directions & drain. Place noodles on layers of waxed paper or plastic wrap.
Beat cream cheese with electirc mixer on medium speed until smooth. Stir in spinich, ricotta mozzarella, 1C. parmesan, Italian seasoning, & salt. Spread 1/2C cheese mixture evenly over each noodle. Roll up jelly roll fashion, starting at narrow end.
Pour spaghetti sauce into lightly greased 13x9x2 inch baking dish. Slice lasagne rolls in half crosswise. Place, cut side down, over sauce in dish. Sprinkle top with remaining parmesan cheese.
Bake covered at 350F for 25 minutes or until heated through. Garnish if desired. 6-10 servings.
I have made this in advanced & frozen it.
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