1 ½ cups grated part-skim mozzarella cheese, divided
½ cup grated parmesan cheese
1 large egg
½ teaspoon each Kosher salt and black pepper
Fresh parsley or basil leaves, torn (optional for garnish)
Preheat oven to 350° F.
In one 9×13-inch baking dish or two 12.75 x 7.75 baking dishes, spread 1 cup of Victoria Marinara Sauce evenly over the bottom of the dish. If using two baking dishes, use approximately ½ cup of sauce per baking dish. Set aside.
Meanwhile, bring a large pot of salted water to a boil. Once boiling, add lasagna noodles and cook according to package directions. Once pasta is cooked, drain and let cool slightly.
While pasta is cooking, cook spinach and broccoli according to package directions.
Allow spinach to cool and then place spinach in a clean dish towel or several paper towels and squeeze out excess moisture into the sink. Set aside.
Once broccoli is cool, finely chop broccoli and set aside.
In a small bowl, stir together ricotta cheese, ½ cup mozzarella cheese, parmesan cheese, egg, salt, pepper and drained spinach.
To assemble the lasagna roll-ups, lay a cooked lasagna noodle on a flat surface. Using a spoon or small spatula, spread approximately 2 tablespoons of the ricotta mixture evenly across the lasagna noodle. Top the ricotta mixture with approximately 1-2 tablespoons chopped broccoli, using your fingers to gently press the broccoli into the ricotta mixture.
Starting at one end of the lasagna noodle, gently roll up the noodle, tucking the broccoli in as you go.
Place the lasagna roll up, seam side down, in the prepared baking dish and repeat until all the lasagna noodles are filled.
Pour the remaining marinara sauce evenly over the tops of the lasagna roll ups. Sprinkle the remaining mozzarella cheese evenly on top of the marinara topped roll-ups.
Bake the lasagna roll ups in a preheated 350° F oven for 20 minutes, or until the cheese is melted and bubbly and lasagna is heated through to a temperature of 165° F.
Serve immediately topped with additional parmesan cheese or chopped fresh basil and parsley.