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1 pound lasagna noodles
salt and freshly ground black pepper
15 ounces whole milk ricotta
2 cups shredded mozzarella cheese, divided
1/3 cup grated Parmesan cheese
2 garlic cloves, minced
6 ounces fresh spinach, finely chopped
1 large egg
3 cups (24 ounces) marinara sauce
Fresh basil leaves, chiffonade, for garnish
Preheat the oven to 350˚F and oil a 9 x 13 inch baking dish.
Bring a large stockpot of salted water to a boil. When the water reaches a boil, add the noodles and cook according to package directions until al dente. Drain the noodles, and run cold water over them for a few seconds until cool enough to handle. Lay a large sheet of parchment paper on the counter and lay the noodles flat on the parchment paper.
In a medium-mixing bowl, combine ricotta, 1 cup of mozzarella, Parmesan cheese, garlic, spinach, and egg.
Add 1 cup of the marinara sauce to the bottom of the baking dish. Take a 1/4 cup of the ricotta mixture and spread evenly onto each noodle and then roll up, placing the seam of the noodle down in the prepared baking dish. Repeat until all noodles are rolled.
Top the noodles with the remaining marinara sauce; and then top with the remaining mozzarella cheese.
Loosely tent the baking dish with foil and bake for 30-35 minutes or until the sauce bubbly and the cheese is melted. Remove foil and place back in the oven for an additional 3-5 minutes until the cheese turns golden brown. Allow the lasagna rolls to cool in the pan for 5 minutes to set up before serving. Garnish with fresh basil and enjoy.