12 ounces frozen chopped spinach, thawed and squeezed dry
15 ounces whole-milk ricotta
1 large egg, lightly beaten
1/2 tsp salt
1/2 tsp pepper
1/2 cup freshly grated Parmesan cheese
4 ounces provolone, shredded
Marinara Sauce:
28-ounce can whole peeled tomatoes
1 TBSP olive oil
2 medium garlic cloves, minced
2 tsp dried oregano
1 tsp dried parsley
1/4 tsp salt
1/4 tsp pepper
1 TBSP fresh chopped basil
DIRECTIONS
Boil a pot of water and cook the lasagna noodles according to package directions. Drain noodles and lay out flat on towels.
Add the Filling ingredients to a large mixing bowl. Stir to combine and set aside.
Add the tomatoes to a blender and pulse a few times to chop up the tomatoes. Leave it a little chunky, you dont want them completely pureed.
Heat the oil in saucepan over medium heat.
Add the garlic to the saucepan and cook until fragrant, about 5 seconds. Stir the tomatoes, oregano, parsley, salt, and pepper into the saucepan and reduce the heat to low. Simmer the sauce on low heat for about 10 minutes. Stir in the fresh basil, take off the heat. Add salt and pepper to taste and set aside.
Preheat the oven to 400°F.
Spread 2/3 of the Marinara Sauce in the bottom of a large pie plate or round baking dish.
Spread the filling evenly over the top side of the lasagna noodles.
Starting from the short end, roll up the noodles.
Carefully slice each roll in half then flip and place in the bakng dish with the Marinara (The swirl looking side of the pasta rolls facing up).
Pour the remaining 1/3 Marinara Sauce evenly over top of the pasta rolls.
Bake in the preheated oven for 20 minutes.
Sprinkle the top with the shredded mozzarella and bake for 10 more minutes or until cheese is bubbly and lightly browned.
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