Ingredients

The following ingredients have 4 Servings
  • 12 oven-ready lasagna noodles
  • 8 oz ground beef
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2.5 cups crushed tomatoes
  • 15 oz ricotta cheese
  • 1 large egg
  • 2 leaves handfuls fresh spinach (about 2 cups)
  • 2 cups freshly grated mozzarella cheese
  • 1.25 cup shredded Parmesan cheese

Instruction

  • Preheat oven to 350 degrees F.
  • In a large saucepan, cook ground beef until no longer pink. Add salt, pepper, Italian seasoning and oregano. Stir in. Add chopped onion and minced garlic. Stir in. Cook 2 minutes.
  • Add crushed tomatoes, stir in and simmer for 10 to 12 minutes or until the onions are soft.
  • Remove meat sauce from heat. Spread 4 to 5 tablespoons or sauce on the bottom of a 13" x 9" casserole dish. Set aside.
  • In a large mixing bowl, mix together ricotta cheese and egg. Stir until smooth. Add spinach and stir in. Reserve half a cup of mozzarella and half a cup of Parmesan for topping. Add the rest of both cheeses to ricotta mixture and stir in. The mixture should be thick.
  • Cook noodles (according to package instructions) until al dente.
  • Place cooked noodles on a large baking sheet. Place 2 tablespoons of cheese mixture on each noodle. Spread with an offset spatula or a spoon.
  • Top with 1 tablespoon or so of meat sauce. Keep it away from the edges of noodles, for neat roll-ups. Roll each noodle and place in prepared casserole dish.
  • Top each roll up with about a tablespoon of remaining cheese mixture and meat sauce. Top with reserved mozzarella and Parmesan.
  • Cover loosely with foil ( make sure it does not touch the toppings) and bake for 30 minutes. Remove the foil and let stand in room temperature for 10 minutes.