Ingredients

1 Box Barilla -No Boil Flat Lasagna
1 lb. Hot Bulk Sausage
2 Boxes Chopped Frozen Spinach-thawed, drained
1 Carton Ricotta Cheese
1 Cup Romano Cheese
1 Tbs. Parsley
1/2 tsp. Salt
1/2 tsp. Pepper
2 tsp. Minced Garlic
2 Cans Mushrooms (optional)
1 Cup Shredded Mozzarella Cheese
1 Egg
1 Jar Alfredo Sauce (Classico with roasted red pepper)
1 Pint Heavy Cream
1/2 Cup Parmesan Cheese

Directions

Fry sausage and garlic until browned, drain off all but 2 tbsp. of grease and add spinach (and mushrooms is using). Cook until spinach looks dry.
In another bowl mix all cheese with egg, parsley, salt, and pepper. To this add the meat, spinach mixture. Mix well.
Boil the lasagna sheets 1 at a time for about 30 seconds or just enough to roll without becoming “sticky". Spread entire Lasagna noodle with meat, cheese, spinach mixture and roll starting from short end. Place in lightly greased cake pan or oven-proof dish.
Heat alfredo sauce, cream and parmesan cheese just till boiling. Pour over roll-ups and bake at 350º for 30-35 min.
Roll ups can be made ahead, frozen, and cooked later by adding your favorite sauce. Even picky “non-spinach eaters” liked this recipe.

Notes