This was a dish that everyone in the house fell in love with. I am sure the fact that it was loaded with cheese enticed most of my family. I loved it because it was such a versatile dish that I could change to everyone's liking and it was super quick to whip up! B feels that cottage cheese is better in lasagna and I feel that ricotta makes it better. These rolls are so easily personalized that I made half with cottage cheese and half with ricotta. It made both of us very happy and even Avery enjoyed eating up a whole roll to herself! This should be appearing on the our menu plan every so often and I am going to attempt to make some without any dairy products in the future!

(sorry for the ugly pic, it was so darn cheesy!)

Cheesy Lasagna Rolls with Spinach and Ricotta (or Cottage Cheese!)                                        (courtesy Whole Foods Recipes)       

• Salt
• 1/2 pound (8 to 10) uncooked lasagna noodles
• 1 cup ricotta cheese
• 1 1/2 cups prepared marinara sauce
• 1 1/2 cups packed baby spinach 
• 1/2 cup shredded mozzarella

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.

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.