Ingredients
4
4 servings
- •12 lasagna noodles
- •2 cups ricotta cheese
- •1 cup spinach
- •1 cup artichoke heart, chopped
- •1 tablespoon olive oil
- •2 cloves garlic, minced
- •2 cups marinara sauce
- •1 cup shredded mozzarella cheese
- •1 cup shredded parmesan cheese
- •1 teaspoon salt
- •½ teaspoon pepper
- •fresh parsley, for garnish
Instructions
- Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside.
- In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside.
- Preheat oven to 350˚F (180˚C).
- In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, garlic, ½ of the mozzarella, ½ of the parmesan, salt, and pepper.
- Spoon some of the mixture onto the lasagna noodle and roll tightly.
- Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish.
- Top with the rest of the mozzarella and parmesan.
- Bake for 35-40 minutes or until the cheese is brown and crispy.
- Serve and top with parsley.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 832
- Carbohydrate: 39g
- Fat: 54g
- Fiber: 4g
- Protein: 46g
- Sugar: 6g
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