19 ozfrozen chopped spinachthawed and squeezed dry
2teaspoonsgarlic and herb seasoning blend
116 ozcontainer ricotta cheese
1/3cupfresh grated Parmesan cheese, save 2 tablespoons for the top
1 1/2cupsmozzarella cheese, save 1/2 cup for filling
126-28 oz jartomato pasta sauce of your choice
Heat oven to 375º Spray 13 x 9 (3 quart glass baking dish with non-stick cooking spray, set aside. Cook lasagna noodles as directed on package, drain and rinse with cold water, set aside.
Heat oil in large skillet until hot, saute onion and garlic for 5 minutes. Add ground beef, turkey, or pork; cook until beef, turkey or pork is browned, drain. Season with 2 teaspoons garlic and herb seasoning. Add chopped spinach, mix well. Remove for heat, set aside to cool.
In a large bowl mix together pesto, sour cream, ricotta cheese, Parmesan cheese and 1/2 cup mozzarella cheese. Fold in meat/spinach mixture. Pour 1/2 cup tomato pasta sauce in prepared dish. Spoon 1/4 cup to 1/3 cup filling down the center of each lasagna noodle. Gently roll up, place in prepared pan until all noodles and meat mixture is used. Pour remaining pasta sauce over lasagna roll ups. Sprinkle with rest of the mozzarella cheese and Parmesan cheese.
Cover with foil and bake for 1 hour or until heated through and bubbly.