Ingredients
- 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
Instructions
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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.)
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Preheat oven to 350 degrees F and spread 1 cup of marinara sauce on the bottom of a 9×13 baking dish.
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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.
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Spread a 1/3 cup of the mixture onto the length of each lasagna noodle and roll up in a jelly-roll fashion.
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Arrange rolls, seam side down, in the baking dish. Top with remaining 2 cups of marinara sauce, and remaining 1/2 cup mozzarella cheese.
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Cover loosely with foil and bake for about 35 minutes or until cheese has melted and the inside is warmed through.
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Sprinkle with some additional Parmesan, if desired. Serve right away and enjoy
Recipe Tips
- Prevent noodles from tearing: Noodles that stick together have a tendency to tear. To avoid sticking, stir them occasionally while boiling, and then once drained, drape then over a colander or place them in a single layer on a baking sheet, drizzling with a little olive oil. This will help keep them separated.
- Make extra: It’s always a good idea when making lasagna to cook a few extra noodles in case a couple do tear.
- Cook al dente: Cook the noodles al dente according to package directions. The rolls will continue to bake in the oven, so you don’t want to over cook the noodles.
- Don’t skip the salt: salt the boiling water before adding the noodles. We usually use about 1 tablespoon per 1 pound of pasta. It really does add to the flavor of the noodles. And don’t worry, you’re draining off 99% of it.
- Use freshly grated cheese: pre-packaged cheese is made with anti-caking agents and preservatives, so they don’t melt as well. We recommend using freshly grated cheese. It also tastes better!(Bellyfull.net)
