Rolled Lasagna with Vodka Sauce

Instructions

Bring water to a boil for your lasagna noodles.  Preheat oven to 350 degrees F. Spray a 9 inch spring form pan with non-stick cooking spray and set aside.

While waiting for the water to boil, use a frying pan on medium heat to start browning the Italian sausage.  You will cook the sausage to where it is almost all the way cooked (still slightly pink).  Do not cook all the way as it will finish in the oven.

In a large mixing bowl combine ricotta cheese, mozzarella, use half of the bag of parmesan cheese and the Italian cheese blend (reserving the rest top the dish), parsley, Italian garden seasoning, and garlic salt.

Once water starts to boil sprinkle 1/2 tsp of salt and 2 Tbsp of olive oil to the water.  Place lasagna noodles into boiling water until they are pliable, soft enough to roll but not too soft. Drain the water and rub olive oil over noodles to keep them from sticking to one another while laying the lasagna noodles flat on cookie sheets. 

In a medium size sauté pan on medium heat, melt a tablespoon of butter and sauté the diced onions until they become clear and caramelized. Add fresh spinach to wilt it. Let the spinach & onion mixture and sausage cool slightly.

Add the sausage, spinach and onion to the cheese mixture.  Spread the mixture evenly over all the noodles.  Then roll the lasagna noodles and place in the springform pan as shown below.

Pour the jar of Bertolli Vodka sauce over the top of the rolled lasagna, letting it fall between the noodles.

Cover with foil and bake in the oven for 1 hour at 350.  After the first hour, remove the foil and sprinkle remaining parmesan and Italian cheese blend over the top and bake additional 20 minutes or until the center of the dish reaches 165 degrees.

Bon Appétit!