For this lasagna dish, I used the same filling as I used for homemade lasagna, but I wanted to make it more personalized and less messy. This version is perfect for when you want the taste to be as impressive as the presentation. The only tricky part is getting the noodles out of the water after cooking in one piece. If you can get past this part, you're golden. Enjoy!
- 12 lasagna noodles
- 2 cups marinara sauce, homemade or store-bought
- 6 oz. frozen chopped spinach, thawed and drained
- 15 oz. ricotta cheese
- 1 egg
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. Italian seasoning
- 1 cup Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- Parsley, chopped, for serving (optional)
Preheat oven to 375 degrees F. Lightly grease a 9x13 inch pan and set aside. Heat marinara sauce so it is warm.
Cook lasagna noodles according to package directions. Carefully remove from pot and place on a wax paper-lined baking sheet.
While the noodles are cooking, combine the ricotta, egg, salt, pepper, Italian seasoning and spinach in a medium bowl.
Spread a heaping spoonful of the ricotta mixture evenly each lasagna noodle.
Starting from the narrow end, roll them up all the way. Place the lasagna roll seam side down in the pan. Repeat with remaining noodles.
Once all noodles are done, spread 1 cup of marinara sauce along the top of each roll. Sprinkle evenly with Mozzarella and Parmesan cheese.
Bake for 20-25 minutes or until cheese becomes golden and bubbly. Serve with remaining marinara sauce.
Source: SK Original