Ingredients 2 cups prepared Alfredo sauce, divided

15 ounces ricotta

3 cloves garlic, minced

1/2 teaspoon salt

10 ounces frozen chopped spinach, defrosted and squeezed dry

2 1/2 cups shredded Kerrygold

Blarney Cheese

1/2 cup shredded Parmesan cheese

8 lasagna noodles, cooked and drained according to package directions

Instructions:

  1. Preheat oven to 375 degrees.
  2. Pour 1 cup of Alfredo sauce in the bottom of a 1.6-quart round baking dish.
  3. Stir together ricotta, egg, garlic and salt in a large bowl. Add spinach and shredded Kerrygold Blarney Castle Cheese and Parmesan cheese to bowl and stir until thoroughly combined.
  4. Evenly spread spinach mixture on 8 cooked lasagna noodles. Roll up the lasagna noodles starting on the short end.
  5. Place lasagna rolls vertically in the prepared pan. Bake covered for 30 minutes and uncovered for 5 minutes.
  6. Serve immediately with remaining Alfredo sauce, if desired.