1(12-ounce) package frozen artichoke hearts, thawed and quartered
1(10-ounce) package frozen chopped spinach, thawed and squeezed to remove water
2clovesgarlic, minced
2tablespoonschopped fresh flat-leaf parsley
1(15-ounce) container part-skim ricotta cheese
1cupshredded mozzarella cheese, divided
1/2cupgrated parmesan cheese
1teaspoonsalt
1teaspoonblack pepper
1/4teaspoondried basil
1/8teaspoonred pepper flakes
1/8teaspoonground nutmeg
Instructions
For the sauce:
Combine all the ingredients in a small saucepan set over medium-high heat. Bring to a boil then reduce heat to low. Simmer for 5 minutes, or until the cream cheese has melted and the mixture is creamy.
For the roll ups:
Preheat the oven to 350°F. Spray a 9x13-inch or similarly sized baking dish with cooking spray. Spoon about 1/2 the cream cheese sauce into the baking dish, spreading to create a thin even layer.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions, or until al dente. Drain and gently lay the noodles flat onto a large sheet pan or simply a sheet of parchment paper.
In a medium bowl, combine the artichoke hearts, spinach, garlic, parsley, ricotta, half the mozzarella, Parmesan, salt, pepper, basil, pepper flakes, and nutmeg. Spread a 1/4 cup of the artichoke mixture evenly along each noodle, rolling up tightly. Place the roll ups, seam side down, into the prepared pan. Top with the remaining sauce and mozzarella cheese.
Bake for 20 to 30 minutes, or until heated through the lightly browned. Bake longer to brown the cheese more. If you like really golden brown cheese, broil for a few minutes. Serve.
Notes
*The size of your pan will dictate how many roll ups you can make.