Spinach Lasagna Rolls

• 8 ounces Heartland Lasagna
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 cup ricotta cheese
• 1/4 cup Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, lightly beaten
• 4 ounces thinly sliced baked ham, cut into strips
• 16 ounces Italian tomato sauce
• 3 tablespoons chopped fresh parsley

1. Cook noodles according to package directions.
2. Preheat oven to 350°F.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic until soft. Add the drained spinach until it is heated all the way through. Transfer to a large bowl, cooling slightly.
4. Stir in ricotta, Parmesan, salt, pepper, and egg until well combined.
5. Lay the noodles flat and spread 3 tablespoons of the spinach mixture on top. Arrange the ham on top of the spinach mixture. Tightly roll up each noodle. Place the rolls seams side down in the baking dish.
6. Ladle the sauce around the lasagna and over the top. Cover with foil and bake for 15 minutes.
7. Remove foil and bake for 5 more minutes.
8. Sprinkle the rolls with grated Parmesan and chopped parsley before serving.

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