Ingredients
- 12 noodles Anna Traditional Lasagne
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained and chopped
- 1 cup Frozen Spinach, thawed and squeezed dry
- 1 cup Ricotta Cheese
- 1 1/2 cup Mozzarella Cheese, shredded
- ½ cup Parmesan Cheese, grated
- 1 tbsp Bellino Minced Garlic
- 1 Egg, beaten
- 2 cups Cento Marinara Pasta Sauce
- 1 tbsp Fresh Parsley, chopped
Directions
Preheat your oven to 375°F and grease a 9x13-inch baking dish. Cook the lasagna noodles according to the package instructions until al dente, then drain and set aside. In a large mixing bowl, combine chopped artichoke hearts, thawed and squeezed dry spinach, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, minced garlic, and beaten egg. Lay the cooked lasagna noodles on a clean surface, spread 2-3 tablespoons of the artichoke and spinach mixture evenly along each noodle, and roll them up tightly. Apply a thin layer of sauce to the bottom of the baking dish. Place the rolls seam-side down in the prepared baking dish. Pour marinara sauce evenly over the top and sprinkle with remaining mozzarella cheese. Cover with foil and bake for 25-30 minutes. Remove the foil, bake for an additional 5-10 minutes until the cheese is bubbly and golden. Let it cool for a few minutes, garnish with fresh parsley if desired. Serves 6-8
