Spinach Artichoke Lasagna Rolls
1 pkg lasagna noodles, cooked
1 lb ground Italian sausage
2 bags fresh baby spinach
2 c artichoke hearts canned
1 c mozzarella cheese
1 c provolone cheese
1 c romano cheese, grated
1 c asiago cheese, grated
1 c parmesan cheese
24 oz cottage cheese, small curd
15 oz ricotta cheese
1 jars alfredo sauce
5 clove garlic
2 tsp garlic powder
2 tsp parsley
Cook lasagna noodles. When done, lay out flat on a sheet to prevent them from sticking together while preparing.
While noodles are cooking, brown sausage. Set aside.
Add garlic and spinach. Cover and cook on low until they begin to wilt.
Slice or chop artichoke and add them to the just wilting spinach, and cook for until hot. Stir in drained Italian sausage. Do not over cook.
Mix all the shredded cheese in a bowl. Remove about 1 cup for topping. Mix all the other cheeses, garlic powder, and parsley in the bowl with the shredded cheese. If you do not use cottage cheese, use more ricotta.
Pour some alfredo sauce on the bottom of your baking. Just enough to cover it.
Take one noodle at a time and spread the cheese mixture on the noodle, then sprinkle the sausage, spinach, artichoke on the cheese.
Roll the noodle, and place it in your baking dish.
After you baking dish is full pour alfredo sauce over the top, Be sure all the noodles are well covered.
Sprinkle the saved shredded cheese on the top and bake at 400 degrees for about 20 mins or until the cheese is bubbly.