I am always wondering what to do with leftover lasagna noodles. This inspires me to make a half-recipe when I have a partial box in the cupboard.
Another name for this is “Mock Manicotti.”
12 uncooked lasagna noodles
2-1/2 C ricotta cheese
10 oz shredded mozarella cheese
1/2 C grated parmesan cheese, plus some extra for the top
10 oz package frozen chopped spinach, thawed and squeezed dry
1/4 t salt
1/4 t white pepper
1/4 t nutmeg
Extra-large can crushed tomatoes
Cook the lasagna noodles according to the package directions and drain well. In a large bowl, beat the two eggs, then stir in the cheeses, the spinach, and the spices.
In an ungreased 9×13-inch baking pan, spread 1 C of the crushed tomatoes.
Spread 1/3 C of the cheese mixture over each noodle and roll it up. Place the rolls seam-side down in the baking pan, on top of the tomatoes. Top each one with the remaining tomatoes and sprinkle some parmesan over them.
Bake uncovered at 375 F for about 25 minutes, until heated through.