Hefty Spinach Lasagna Roll-Ups

Preheat the oven to 350 degrees Fahrenheit.

Boil the noodles, removing them when they are mostly cooked but still very al dente. Drain and cool under cold water. Add some oil to a bowl and, with your hands, coat both sides of each noodle.

Mix together the egg, ricotta, half of the Parmesan, and all of the mozzarella. Add salt and pepper to taste.

On a large work surface, lay out the noodles in rows of 2 lengthwise. (I overlapped the ends of the noodles either under or over slightly to make the rolling easier and the roll-ups hold together better.) You should have 11 rows total.

Evenly spread out the cheese mixture on each row of noodles.

Evenly distribute the spinach.

Roll the noodles and, when you get to the end of each roll, set it down on the end seam to keep it together.

Take an extra-large baking dish or whatever you’ve got and cover the bottom with 1 jar of the marinara sauce.

Place the noodle rolls on top of the sauce and then cover them with half of the remaining jar of sauce.

Cover the dish with foil and bake on the middle rack for 40 minutes.

Heat up the last of the marinara sauce and serve it on top with the remaining Parmesan cheese. Serve immediately.