A great side dish, or a lighter main dish.
1 box lasagna noodles – the kind you must boil
2 boxes frozen, chopped spinach
15 oz. container ricotta cheese
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. black pepper
1 jar (or 2-3 cups homemade) tomato sauce – your choice
1/2 – 1 cup shredded Parmesan or Pecorino Romano cheese
Preheat oven to 350 degrees. Spread about 1/2 cup of the sauce on the bottom of a 9 x 13 pan, set aside. Cook the noodles according to package directions, drain, rinse to cool and let hang out in the colander in the sink. While noodles are cooking, place the two packages of spinach in a large skillet and on med-high heat cook until heated through. Place in a separate colander for about fifteen minutes and squeeze excess water out as best you can.
In a bowl, with a wooden spoon mix together the ricotta, spinach, garlic powder, salt & pepper. (To make the filling smoother, I place the cooked spinach in my food processor and give it a whirl for about 25 seconds- then I mix it with the other stuff).
Take about five of the noodles and spread them out on the counter. Place about 1/4 cup of the filling down the noodle, spread evenly, roll up and place in the pan; do this will all the noodles – all sixteen noodles will fit in the pan nice and snugly. Pour another 1 – 1/2 cups of sauce over and gently spread around the noodles, sprinkle the cheese on top. Cover with foil and bake for 30 minutes.