Ingredients:

  • 9 dried lasagna noodles (about 170g / 6 oz)
  • 1 tablespoon olive oil (15 ml)
  • Pinch of salt
  • 15 oz ricotta cheese (425g), whole milk or part-skim
  • 10 oz frozen spinach (280g), thawed and squeezed dry
  • 1/2 cup grated Parmesan cheese (50g / 1.75 oz), plus extra for topping
  • 1 large egg (about 50g), lightly beaten
  • 1/4 teaspoon ground nutmeg (pinch)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil (30 ml)
  • 1 small onion (about 100g / 3.5 oz), finely chopped
  • 2 cloves garlic, minced
  • 28 oz crushed tomatoes (800g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup shredded mozzarella cheese (100g / 3.5 oz)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Cook lasagna noodles according to package directions until al dente. Drain, drizzle with olive oil, and spread out on parchment paper to prevent sticking.
  2. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes.
  3. In a large bowl, combine ricotta cheese, squeezed-dry spinach, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well.
  4. Spread a thin layer of tomato sauce in the baking dish. Spread about 1/3 cup of ricotta filling evenly over each lasagna noodle. Roll up each noodle tightly and place seam-side down in the baking dish.
  5. Pour the remaining tomato sauce over the roll-ups. Sprinkle with mozzarella and Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  6. Let cool slightly before serving. Garnish with fresh basil (if desired).