Spinach Artichoke Lasagna

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Meatless Friday

Spinach Artichoke Lasagna Roll-Ups
Cook's notes: This recipe is a twist on your favorite lasagna recipe. It's a vegetarian meal that is sure to please all palettes. The recipe was adapted and comes from http://www.twopeasandtheirpod.com/

Ingredients:

• Olive oil
• 10 lasagna noodles
• 2 cups ricotta cheese (lite)
• 1 large egg
• 2 garlic cloves, minced
• 1/2 box of frozen spinach thawed and squeezed dry with paper towels
• 6 oz. jar of marinated artichoke hearts, drained, minced and patted dry
• 3/4 cup Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon Italian herbs
• 1/8 teaspoon (dash) of red pepper flakes
• Pinch of nutmeg
• 2 cups shredded mozzarella cheese, divided
• 1 jar of Marinara sauce (24 oz. ) I used about 3/4 of the jar

Directions:

• In a bowl combine ricotta cheese, egg, garlic, drained spinach, artichoke hearts, 1/2 cup Parmesan cheese, 1 cup mozzarella cheese, red pepper flakes, nutmeg, basil and Italian herbs.
• Stir until, well combined, and season with salt and pepper.

Cooking tip: The cheese mixture can be made in advance.

• Bring a pot of water with 1 tablespoon olive oil to boil, add lasagna noodles, reduce heat and cook till al dente about 7 minutes.
• Drain and lay out noodles on paper towels and pat dry.
• In a 9 x9 baking dish grease the bottom and line it with 1/3 cup marinara sauce.
  
• On each noodle place 2 tablespoons of the ricotta cheese mixture down the center, drizzle 2 tablespons marinara sauce over the ricotta cheese mixture, and sprinkle with Parmesan cheese and mozzarella cheese.
• Roll each noddle up and place in baking dish, make sure each roll is pressed closely together. 
• Spoon marinara sauce over noodle rolls, and sprinkle with grated Parmesan cheese and rest of mozzarella cheese.
  
  Press a sheet of wax paper over the top of the baking dish and press down on the noodles. Remove and discard wax paper. This will prevent cheese from sticking to the foil.
• Cover lasagna rolls with foil and bake at 350 degrees for 30 minutes. Remove foil and cook for 5 additional minutes. Let rest 5 minutes before serving. 

Blueberry Orange Salad
Ingredients:

• blueberries
• orange slices
• glazed almonds
• mixed greens
• dried cranberries
• prepared balsamic or lemon dressing

Directions:
Mix all ingredients and drizzle with dressing.