Spinach ZENB Lasagna Roll-Ups

Your eyes will pop out like Popeye's with this dish of luscious and creamy Spinach ZENB Lasagna Roll-Ups, made with better-for-you, firm, al dente ZENB Lasagna. Fun and easy to eat by the bite-ful, this dish is a good source of protein. Pair it with a small side salad and red wine for an easy meal that will impress everyone at the table.

• 12 sheets ZENB Yellow Pea Lasagna, uncooked
• 2 1/2 cups marinara sauce, divided
• 2 cups frozen chopped spinach, thawed, drained well
• 2 cups part-skim ricotta cheese
• 1/2 cup shredded Parmesan cheese
• 1 egg, beaten
• 2 tablespoons chopped basil, plus additional for garnish
• 1/4 cup shredded part-skim mozzarella cheese

INSTRUCTIONS

1.

Preheat oven to 375°F. Soak ZENB Lasagna sheets in hot tap water 20-25 minutes, or until pliable. Drain well; pat dry.

2.

Spread 1 cup tomato sauce in bottom of 13x9-inch baking dish sprayed with olive oil. Combine spinach, ricotta, Parmesan, egg and 2 tablespoons basil in large bowl until well-mixed. Place sheets on clean work surface. Spread 1/4 cup ricotta mixture evenly on each noodle. Roll each sheet into a tight cylinder. Arrange roll-ups, seam-side-down, in prepared baking dish. Top with remaining tomato sauce and mozzarella cheese.

3.

Bake 20-30 minutes, or until cheese is melted and sauce is bubbling. Garnish with basil before serving.