If I can do it, you CAN do it!
1 jar spaghetti sauce (any flavor) or more
1 lb. tub of Ricotta Cheese
2 pkgs Shredded Mozarella
1 bag frozen spinach leaves
1 can diced tomatoes (any flavor)
2 eggs
Italian Seasonings to taste
Olive Oil
1. Preheat oven to 325
2. On paper towels, spread out spinach so it will defrost (doesn't take too long). Squeeze out extra moisture with paper towels. (you don't have to be obsessive about it)
3. In med. bowl beat 2 eggs, stir in Ricotta cheese, 1 pack shredded Mozarella, & some Italian seasoning. Stir until blended thoroughly.
4. Coat bottom & sides of a large size baking/cake pan with Olive Oil.
5. Spoon enough Spaghetti sauce on bottom of pan to coat. Begin layering noodles, then spread with cheese mix, then spoon a few tomatoes, then a layer of spinach, then spoon more sauce. Then repeat, noodles, cheese mix, tomatoes, spinach, sauce. You should be able to make 3 noodle layers.
6. Top the last layer of noodles with sauce, then sprinkle the reserved pack of Mozarella cheese & sprinkle with Italian seasoning.
7. Seal the pan with aluminum foil & cook in the oven for 1 hour. Remove the aluminum foil the last 15 min to let the top layer of cheese get a little brown & bubbly. The noodles should be tender, don't worry if it's a little runny, it will firm up as it sits.
8. Remove from oven & place the foil back on the pan & let stand AT LEAST 45 min.
*3 1/4 cups of sugar, separated
*food coloring: green, yellow, & blue + red mixed to get purple
On a cookie sheet, separate cinnamon rolls, then place them so that they are leaning on eachother & form a ring.
Bake according to directions on can.
Mix the sugar with the food coloring...one with green, one with yellow, & one with purple.
Ice the rolls, then sprinkle the colored sugar on them, alternating the colors.