Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Lasagna Roll-Ups

8 oz. uncooked lasagna noodles
1 T. olive oil
1 (10 oz.) package frozen chopped spinach, thawed & dried
2 T. minced green onion
1 (15 oz.) container ricotta cheese
cup grated Parmesan cheese
t. salt
1 egg
1 (21 oz.) jar Alfredo sauce
1 cup shredded mozzarella cheese


Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg. Preheat oven to 375F. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style. In a 8x12 baking dish, spoon about of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve. Makes 4-6 servings.