Makes: eight (2 rollatini) servings


16 whole-wheat lasagna noodles, cooked according to package instructions
2 ½ cups shredded mozzarella cheese 
3 Tbsp. grated parmesan cheese 
1 large egg, beaten
10 oz. chopped spinach, thawed and squeezed to remove excess liquid
1 (26-ounce) jar pasta sauce
Prep Time: 20 minutes
Bake Time: 35 minutes


Preheat oven to 350ºF. In a medium bowl, combine cheeses and beaten egg. Add spinach and stir to blend. Pour 1 cup sauce evenly into the bottom of 13 x 9-inch baking dish. Spread ¼ cup of cheese-spinach mixture evenly over each cooked noodle. Gently roll from end to end and place into pan seam side down. Repeat with remaining noodles and cheese mixture. Spoon remaining sauce over rollatini and sprinkle with ½ cup mozzarella cheese. Cover with non-stick foil and bake for 20 minutes. Remove foil and bake 15 minutes more or until cheese has melted and lightly browned. 
Generic Maggio Recipe Image