Categories: Pasta
Ingredients
- Sauce
- 1/2 small onion (diced)
- 4 garlic cloves (minced)
- 2 Tbsp of olive oil
- 2 (16 oz) cans crushed tomatoes
- 1 Tbsp fresh basil (chopped)
- 1/2 tsp salt
- Filling
- 1 1/4 cups part-skim ricotta cheese
- 1/2 cup fresh grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 egg (lightly beaten)
- 1 tablespoon fresh parsley (minced)
- 1 package of frozen chopped spinach (defrosted and drained)
- 8 lasagna noodles (cooked)
Directions
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In a medium sized saucepan, sauté onion and garlic in the olive oil until browned and fragrant.
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Add tomatoes, salt, and basil. Simmer for 10 minutes.
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Spread half of the sauce on the bottom of a greased 9” baking dish.
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In a large mixing bowl combine the ricotta cheese, parmesan cheese, egg, parsley, and spinach.
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Spread ¼ cup of the cheese/spinach mixture evenly over each lasagna noodle.
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Roll up and place seam side down in rows in the baking dish then top with the most of the remaining sauce. There may be some sauce left over depending upon how “saucy” you like your lasagna to be.
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Bake in the oven at 375* for 25-30 minutes.
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About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.