Easy Lasagna Roll-Ups

March and April are odd months here in the Midwest. One day it's 30 degrees and snowing, the next it's sunny and 60. It not only creates confusion for how to dress -- but also for how to cook! I'm eagerly awaiting the farmers' markets to reopen (bring on the veggies), but I still want a warm, comforting dish on these colder nights. That's where this recipe comes in. ​

Baked pasta might scream winter, but my version is surprisingly light, melding the two seasons together perfectly. Hearty noodles encapsulate cloud-like ricotta filling with fresh bursts of lemon and basil. Then it's all covered in a blanket of marinara and melty, golden cheese ... what more could you want in a dish? Enjoy! -KM

INGREDIENTS: 

(Note: My recipe uses 1/2 box of noodles and makes ~10 rolls-ups . To make the entire box, simply double the cheese filling recipe below.)

• 1/2 package lasagna noodles, cooked (GF noodles work great, too!)
• 1 (15 oz.) package ricotta cheese
• 1 egg
• 1 lemon, zested and (1/2) juiced
• 1 teaspoon garlic powder
• 1 teaspoon salt
• Freshly ground black pepper, about 10 grinds
• 1 heaping cup fresh spinach, chopped
• 5 basil leaves, chopped
• 1 (24 oz.) jar marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, finely grated
• Dried oregano 

INSTRUCTIONS:

• Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil. 
• Pour 1/2 the jar of marinara into the bottom of a 9x13 baking dish and set aside.
• Cook noodles until al dente - according to package instructions. While noodles are cooking, prepare the filling.
• In a bowl, mix together the ricotta, egg, zest of 1 lemon, juice of 1/2 the lemon, garlic powder, salt and pepper. 
• Chop spinach and basil; add to the ricotta mixture. Stir to combine.
• Once noodles are done, rinse them with cool water (to stop the cooking) and then place them on a flat surface. If you find that they're sticking, place on top of parchment or wax paper.
• Add about 1/4 cup of the ricotta filling to each noodle. Spread thin and roll up tightly.
• Place the roll-ups (seam side down) in the baking dish. Pour the remaining marinara sauce over the top and then add the cheeses. Lastly, sprinkle with oregano.
• Cover lightly with foil (make sure the foil isn't touching the cheese or it'll stick and pull it all off at the end), and bake about 30 minutes.
• Remove the foil and place back under the broiler for a couple of minutes, or until cheese gets nice and golden. Be sure to watch this closely or it will burn!
• Optional: garnish with fresh basil prior to serving.