How to make it

  • Directions
  • In a large pot of salted boiling water, cook the lasagna noodles according to package directions. Drain and rinse under cold water. Pat dry with paper towels.
  • Cook the spinach according to package directions, squeeze dry, and chop.
  • In a bowl, combine the spinach, ricotta, 4 tbsp of the parmesan, the sun-dried tomatoes, black olives, italian seasoning, lemon pepper, and red pepper flakes. Add salt to taste.
  • Working with one pasta noodle at a time, smooth an even layer of the filling down on each strip, then roll up to enclose filling. Prepare remaining rolls in the same manner.
  • Spoon a thin layer of sauce into a baking pan, top with the lasagna rolls, seam side down, and cover with remaining sauce. Sprinkle top with the remaining 2 tablespoons of parmesan and bread crumbs and drizzle with a little oil.
  • Bake in the oven for 35-45 minutes, or until bubbling. Garnish with basil

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