4 Cheese Lasagna Rolls

The first time I had these, I was on staff at a local Christian school.  Every Friday a group of moms would bring all of the teachers and staff lunch.  One Friday a mom brought these delicious lasagna rolls and when she came to pick up her child, she had to get through me first and hand over the recipe.  Ok, I wasn't that scary...but I did get the recipe.  If you have picky eaters at home and you want to sneak some veggies in, add a box of frozen chopped spinach to the cheese mixture.  Shhhh!

1 package lasagna noodles, cooked and drained

1 (1 lb.) container of ricotta cheese

1 (8oz.) package cream cheese, softened

1 cup cheddar cheese

1 cup mozzarella cheese

2 tablespoons Italian seasoning

salt and pepper to taste

spaghetti sauce

1 (10oz.) box frozen chopped spinach, thawed and drained (optional)

Preheat oven to 350 degrees.

Cook lasagna noodles according to directions on box.  Mix all of the cheeses together (and spinach if using) and season to your liking with salt, pepper, and Italian seasoning.  Once the noodles have been drained, lay them out flat on the counter top.  Spoon a thin layer of the mixture down the entire length of the lasagna noodle.  Roll up the noodle and place seam side down in a 9x13 baking dish.  Cover rolls with spaghetti sauce and top with additional mozzarella cheese.  Bake 20-25 minutes until heated through and cheese is bubbly.