2 ½ cups of spinach, cooked and drained, and very finely chopped
A small yellow onion, chopped
2 Tbsp of Garlic butter (having garlic butter permanently stocked in the fridge is a great idea)
1 cup of Ricotta
Salt and Pepper
6-8 Lasagna sheets (depending on how big your baking dish is)
1 Can or jar of seasoned tomato sauce
1 cup of shredded mozzarella as well as some shredded Parmesan
Boil the lasagna sheets in a large pot until they are tender, but not overcooked… around 6-7 minutes. Once they are cooked, rinse with cold water and pat them dry.
While the pasta is cooking, fry the onions in melted garlic butter. Once cooked, stir in the spinach until well combined. Remove from heat. Stir in the ricotta, salt and pepper.
Lay the pasta sheets flat on the counter. Evenly place spinach mixture on sheets except for an inch or so at the end of each sheet. Roll them up gently starting by the end where the spinach is touching the edge.
Place a bit of tomato sauce at the bottom of the dish, place the rolls down side by side in the dish, coat with the rest of the tomato sauce. Finally, add the cheese. Cover with foil and bake for 30 minutes in a 425-degree oven. Remove the foil and bake an additional 10 minutes in a 425-degree oven, or until the cheese is nice and golden.
Remove from heat and let sit a few minutes before serving. Slice the cheese in a way to separate each roll, and serve with a Cesar salad.