Ingredients

The following ingredients have 4 Servings
  • extra virgin olive oil
  • 9 dry lasagna noodles
  • 3 cups homemade marinara sauce ((or store-bought), divided)
  • 15 ounce (1 3/4 cups) part-skim ricotta cheese
  • 1 large egg
  • 1 cup shredded mozzarella (, divided)
  • 1/2 cup freshly grated Parmesan cheese
  • 10 ounce package frozen spinach (,thawed and squeezed dry)
  • 2 cloves garlic (, minced)
  • 1/2 teaspoon dried Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg

Instruction

  • Bring a large pot of water to boil; throw in a good pinch of salt and add your lasagna noodles. Cook until al dente according to package directions. (After draining, drizzle with a bit of olive oil to prevent sticking and drape them over the colander or lay them flat on a baking sheet.)
  • Preheat oven to 350 degrees F and spread 1 cup of marinara sauce on the bottom of a 9×13 baking dish.
  • In a large bowl, stir together the ricotta, egg, 1/2 cup of mozzarella, Parmesan, spinach, garlic, Italian seasoning, salt, pepper, and nutmeg. Mix until combined.
  • Spread a 1/3 cup of the mixture onto the length of each lasagna noodle and roll up in a jelly-roll fashion.
  • Arrange rolls, seam side down, in the baking dish. Top with remaining 2 cups of marinara sauce, and remaining 1/2 cup mozzarella cheese.
  • Cover loosely with foil and bake for about 35 minutes or until cheese has melted and the inside is warmed through.
  • Sprinkle with some additional Parmesan, if desired. Serve right away and enjoy!