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Yields:
6
Prep Time:
15 mins
Total Time:
45 mins
Classic lasagna, as much as we adore it, can be extremely time-consuming. These roll-ups come together in no time and couldn't be more delicious. This spinach and ricotta version is quick and simple and still every bit as comforting as the traditional.
Made this? Let us know how it went in the comment section below!
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Ingredients
- 1/2
(1-lb.) box lasagna noodles
- 1 Tbsp.
extra virgin olive oil
- 1/2
large onion, chopped
- 3
cloves garlic, minced
Kosher salt
Freshly ground black pepper
- 1/2 tsp.
red pepper flakes
- 10 oz.
baby spinach
- 1 tsp.
lemon zest
- 1 cup
ricotta
- 1
large egg
- 1/4 cup
freshly grated Parmesan, divided
- 2 cups
marinara
- 2 cups
mozzarella
Directions
- Step 1Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
- Step 2In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and red pepper flakes. Cook until onions are soft, about 5 minutes. Add spinach and cook until wilted. Stir in lemon zest and remove from heat.
- Step 3 In a large bowl, stir ricotta, egg, and 1/4 cup Parmesan until combined then season with salt and pepper.
- Step 4Spread ricotta mixture onto one side of each lasagna noodle. Top with marinara and cooked spinach, then sprinkle with mozzarella and roll up tightly.
- Step 5In a large deep baking dish, spoon a layer of marinara on bottom of dish. Add the roll-ups and spoon more sauce onto each roll-up. Sprinkle more mozzarella and remaining Parmesan over each roll up. Bake until bubbly and melted, about 20 minutes.
- Step 6Garnish with parsley before serving.
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