Lasagna Alfredo Roll-ups

Here is a good recipe I made a couple days ago and Dave was eating left-overs for lunch yesterday and Mitch wanted me to send the recipe. It takes a little time, but looks impressive.

Lasagna Alfredo Roll-ups

8 lasagna noodles
1 Tbsp olive oil
1 (10 oz) package frozen chopped spinach
2 Tbsp thinly sliced green onion
1 pint part-skim ricotta cheese
¼ cup Parmesan cheese
½ tsp salt
1 egg
Olive garden Alfredo sauce
1 cup shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8-10 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 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 375. 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 inch baking dish, spoon about ¾ 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.

(I also make this with bacon, cooked chicken, and steamed broccoli instead of spinach and green onions. I fry 1 pkg chicken and 1/2 pkg bacon together, steam the broccoli for 5 minutes, then add it all to the ricotta cheese mixture. It's good!)

Olive Garden Alfredo Sauce

½ cup butter
2 cloves garlic, minced
2 cups heavy cream
1/8 tsp pepper
Pinch salt
½ cup grated Parmesan cheese

Melt butter in a medium saucepan over medium-low heat. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Add the cheese and continue to simmer sauce for 8 minutes, until thick.