Directions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the thawed and drained spinach, ricotta cheese, Parmesan cheese, egg, minced garlic, and Italian seasoning. Mix well until all the ingredients are evenly incorporated.
3. Lay out the al dente cooked lasagna noodles on a clean lightly oiled surface to cool. Cut pasta lengthwise in half
4. Spread the ricotta mixture evenly over each noodle.
5. Sprinkle the Julienne Cut Sun Dried Tomatoes over the ricotta mixture on each noodle.
6. Carefully roll up each lasagna noodle with the ricotta and sun dried tomatoes into a tight spiral, forming mini lasagna roll-ups.
7. Pour a small amount of artichoke sauce into the bottom of a baking dish.
8. Place the mini lasagna roll-ups into the baking dish, seam side down.
9. Pour the remaining artichoke sauce over the top of the roll-ups, ensuring they are well covered.
10. Sprinkle additional Parmesan cheese on top if desired.
11. Cover the dish with foil and bake in the preheated oven for about 18-20 minutes, or until the roll-ups are heated through and the sauce is bubbly.
12. Remove from the oven and let it cool for a few minutes before serving.