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This is an easy to make family dinner favorite that is a delicious way to enjoy lasagna noodles & spinach. The marinara sauce made for this recipe is so good, you may want to double it for extra sauce. Our Spaghetti Blend, Garlic Granules and a bit of Chili Flakes, perfectly spice the sauce and our Nutmeg Powder adds just a hint of flavor to the spinach and cheese filling. A wonderful combination of spices and herbs for a dish that is sure to please!

SPAGHETTI BLEND, Nutmeg Powder, Garlic Granules, Chili Flakes


9 lasagna noodles (cooked and cooled)

10 ounce package frozen cut leaf spinach (thawed and squeezed well to remove the excess water)

1/2 cup grated parmesan cheese

2 cups shredded mozzarella cheese (divided)

3/4 cup mascarpone cheese

3/4 cup ricotta cheese

1 tsp Nutmeg Powder

28 ounce can crushed tomatoes

1 1/2 Tblspn Spaghetti Blend

2 tsp Garlic Granules

1/2 tsp Chili Flakes

1/2 medium onion, chopped

2 Tblspns olive oil

2 Tblspns red cooking wine

1/2 tsp stevia or sugar

Salt/Pepper to taste

Directions: Preheat oven to 350 degrees. Make the Marinara Sauce- Saute the chopped onion and Garlic Granules in the olive oil until the onions are soft. Add the Spaghetti Blend, Chili Flakes, crushed tomatoes, wine and sugar. Stir to combine and cook for about 5 minutes. Add salt & pepper to taste. Remove from heat and set aside. Mix the filling by combining the spinach, cheeses (reserve 1 cup of the mozzarella cheese), Nutmeg Powder, and a pinch of salt. Spread about 1/4 cup of the filling on the entire flat surface of each noodle, and then roll the noodle like a jelly roll. Spread 1 cup of the marinara sauce over the bottom of a 9x13 inch baking pan. Place each of the 9 rolled noodles (seam side down) in the baking pan, and pour the remaining marinara sauce over the top of the roll ups. Sprinkle the reserved 1 cup of mozzarella cheese over the top of the roll ups and cover the pan with foil. Bake in the preheated oven for 40 minutes or until the cheese is fully melted.

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