Ingredients
1 T. extra virgin olive oil
1 medium white onion, diced
28-oz. can crushed tomatoes
3 garlic fresh cloves, minced
1 T. dried basil
1 T. dried oregano
2 t. dried parsley
Salt and freshly ground black pepper, to taste
10-oz. package frozen spinach, thawed and well drained
15-oz. ricotta cheese
2½ c. shredded mozzarella cheese, divided
½ c. Parmesan cheese, freshly grated
1 large egg
12 lasagna noodles, cooked according to package directions and cooled
Directions
- Preheat oven to 375°
- Heat the olive oil over medium-heat in a medium saucepan. Add onion and sauté until translucent.
- Stir in the crushed tomatoes, minced garlic, basil, oregano, and parsley. Season with salt and freshly ground pepper, to taste. Reduce heat to medium-low and cover with a lid. Simmer tomato sauce for at least 20-25 minutes.
- Combine spinach, ricotta cheese, 1½ cups mozzarella cheese, Parmesan cheese, and egg in a medium bowl. Set aside.
- Arrange lasagna noodles on sheet of parchment or wax paper and spread ¼ cup of cheese mixture evenly along the length of each noodle. Roll noodles from one end to the opposite end.
- Pour 1 cup of tomato sauce into the bottom of a 9 x 13 baking dish. Place the lasagna roll-ups into the baking dish and cover with remaining tomato sauce. Sprinkle remaining 1 cup of mozzarella cheese on top.
- Bake in pre-heated oven for 25 minutes or until cooked through. Remove from oven and serve immediately.
Makes 6 servings.
