Spinach-Stuffed Lasagna Ruffles

By Bevskitchen

Dressed-up Pasta Dish

Ingredients

• 1 (8-ounce ) package lasagna noodles, uncooked
• 1 (8-ounce) package cream cheese, softened
• 2 (10-ounce package frozen chopped spinach, thawed and drained
• 1 (15-ounce) carton ricotta cheese
• 2 cups (8-ounces) shredded mozzarella cheese
• 1 1/2 cups freshly grated Parmesan cheese divided
• 1 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1 (32-ounce) jar spaghetti sauce
• Garnishes: fresh basil, freshly grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

COOK noddles according to package directions, and drain.Place noodles on layers of wax paper or plastic wrap.
BEAT cream cheese at medium speed of an electric mixer
until smooth. Stir in spinach, ricotta cheese, mozzarella cheese, 1 cup Parmesan cheese, Italian seasoning, and salt. Spread 1/2 cup cheese mixture evenly over each cooked noodle.Roll up, jellyroll fashion, starting at narrow end.
POUR spaghetti sauce into a lightly greased 13-x-9-2-inch baking dish. Cut lasagna rolls in half crosswise. Place rolls, cut sides down, over sauce in dish.
Sprinkle top with remaining 1/2 cup Parmesan cheese.
COVER and bake at 350 degrees for 25 minutes or until lasagna ruffles are thoroughly heated. Garnish if desired.