Yummy! To make this a vegetarian dish I substituted Vegetable stock for the chicken stock.
To make ahead and freeze: Cover with plastic wrap then with heavy-duty foil. Freeze for up to 2 weeks. Thaw in the refrigerator. Add 15 minutes to baking time.
1 tbsp olive oil
1 package (10 oz) frozen chopped spinach, thawed, squeezed dry
4 green onions, sliced
2 cloves of garlic, finely chopped
2 cups ricotta cheese
1 1/2 cups shredded Asiago or provolone cheese, divided
1/2 cup freshly grated Parmesan cheese, divided
1/3 cup chopped fresh parsley
1/4 tsp each salt and pepper
1/4 tsp ground nutmeg
6 sheets (each 9-by 6-inches) fresh lasagna noodles
3 cups tomato pasta sauce
1/2 cup chicken stock (I used vegetable stock)
Preheat oven to 350F and grease a 13-by-9 baking dish
In a large nonstick skillet, heat oil over medium-high heat; cook spinach, green onions and garlic, stirring, for 3 minutes or until softened. Remove from heat.
In a bowl, beat egg; stir ricotta, 1/2 cup of the Asiago cheese, 1/4 cup of the Parmesan cheese, parsley, salt, pepper and nutmeg. Stir in spinach mixture until combined.
In a large pot of boiling salted water, cook lasagna noodles until tender but firm, about 3 minutes. Drain and chill under cold water. Cut each sheet in half crosswise. Place on a damp kitchen towel.
In a bowl, combine pasta sauce and stock. Spread 1 cup of the tomato sauce in prepared baking dish.
Spoon 1/3 cup of the ricotta filling along one short edge of each lasagna sheet. Roll up and place in baking dish, making two rows. Cover with remaining tomato sauce; sprinkle with remaining Asiago and Parmesan cheese. Bake in preheated oven for 40 to 45 minutes.