Lasagna Rolls

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You can eat these as appetizers or as a dinner like my family did. I served these with bread and a nice side salad.


12 Lasagna noodles, uncooked
1  12 oz.. container Ricotta
salt/pepper to taste
2to 3  tablespoons fresh parsley
1/2 cup pecorino romano
1/2 cup mozzarella
1 egg
1/4 cup mushrooms
1 10 oz package frozen spinach, drained and chopped
4 to 6 slices of bacon


Preheat oven to 350
In a large pot boil water for the Lasagna sheets. Put in just a few at a time to prevent sticking. Cook until just tender, but still firm. Place the lasagna noodles in a single layer on a cookie sheet or baking dish until ready to use. In a large mixing bowl pour in the ricotta, mozzarella, pecorino romano, salt/pepper, parsley, mushrooms, crumbled bacon and egg. Mix it all together really well. Now depending on how much you like each ingredient truly depends on how much you add. If you don't like spinach as much use less and more mushrooms if you would like. Feel free to omit and add your own ingredients to suit your needs. Now that the ricotta mixture is ready spoon onto the lasagna noodles from top to bottom. Roll from one side to the next. Pour some marinara or gravy (red sauce) into the bottom of a baking dish and then place each roll seam side down. Repeat this step until all 12 are filled, rolled and placed in the baking dish. Top with marinara and more mozza if desired. Bake for about 15 to 20 minutes or until lasagna noodles are done and the cheese is nice and bubbly.