Cheesy Lasagna Rolls with Spinach & Ricotta

SOO YUMMY AND EASY!

This dinner is quick and easy. But it tastes like you
have spent the entire day in the kitchen!

Serves 6
Ingredients:
Sea salt
1/2 pound (8 to 10) uncooked brown rice pasta
lasagna noodles
1 tsp butter
1 cup ricotta cheese
1 1/2 cups prepared marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded goats mozzarella

Directions:
Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until
al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.
Grease a small roasting pan or casserole dish with butter; or line with non stick foil, set aside. Working
with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the
marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either
seam-side down or with the rolls close enough together to hold each other closed. Pour remaining
marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25
minutes.