One box of lasagna noodles
1 16 oz. bag of frozen chopped spinach
1 15 oz. container ricotta cheese
1 cup sour cream
1/2 cup parmesan cheese
1 cup (plus 1/2 cup for topping) grated mozzarella cheese
1/3 cup bread crumbs
1 large clove of garlic, minced
1 jar of tomato sauce
Thaw the spinach and drain completely. See my tip below* Mix together all the cheeses reserving the 1/2 cup mozzarella. Add in the bread crumbs, garlic and spinach. Mix well and set aside. Boil the lasagna noodles until al dente. Working on a surface with paper towels, one at a time take a lasagna noodle and spread the cheese topping along the length of it. Roll up and place in a casserole dish snugly.
Depending on how much filling you use per each noodle, you may or may not use all the lasagna noodles. Pour approximately 1-2 cups of the sauce over the noodles. Cover and bake in a 350F oven for 35-40 minutes. Uncover, top with the remaining mozzarella cheese and bake until melted. Serve immediately, enjoy!
*Tip – to thaw frozen spinach so that it is somewhat dry. Empty the bag of frozen spinach into a dry non-stick skillet. Over med-high heat, move the spinach around to evaporate the moisture. Allow to cool before using in the recipe.