Ingredients
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3 tablespoons Olive Oil
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1 White Oniondiced
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5 Garlic Clovesminced
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28 ounce can Crushed Tomatoes
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3 tablespoons Tomato Paste
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Oregano Sprigsfresh
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Sprigs Thyme
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3 leaves Fresh Basil
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2 teaspoons Kosher Salt
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Black Pepperfreshly ground
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9 Lasagna Noodlesdry
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3 cups Marinara Sauce
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15 ounce Ricotta Cheese
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1 Egg
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1 cup Mozzarella Cheeseshredded
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1/2 cup Parmesan Cheesefreshly grated
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10 ounce Frozen Spinachthawed and squeezed dry
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1/2 teaspoon Italian Seasoningdried
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3/4 teaspoon Salt
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1/4 teaspoon Pepper
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1/8 teaspoon Nutmegground
Directions
Steps
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1
Done
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Place a medium saucepan over medium heat and add 2 tablespoon olive oil. Add 1/2 cup chopped onion stirring often until soft and golden. Add 3 minced garlic and stir 1 min. |
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2
Done
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Stir in 28 oz crushed tomatoes, 1/2 tsp oregano, 1/2 tsp salt and 1/4 tsp pepper: bring to a bubble, then lower the heat to medium-low and simmer, covered, for 15 minutes, stirring every 5 minutes or so to avoid scorching. |
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3
Done
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Stir in 1 Tbsp chopped fresh basil then turn off the heat. |
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4
Done
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Bring a large pot of water to a boil, then add the lasagna noodles and a pinch of salt. Cook till al dente, as directed on the packet. Preheat oven to 350 degrees F and spread 1 cup of marinara sauce on the bottom of a 9×13 baking dish. |
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5
Done
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Stir together the ricotta, egg, 1/2 cup mozzarella, Parmesan, spinach, garlic, Italian seasoning, salt, pepper, and nutmeg in a large mixing basin. Mix everything together until combined. |
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6
Done
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Spread 1/3 cup of the ricotta mixture on each lasagna noodle, covering the sheet and roll up jelly roll style. |
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7
Done
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Place the lasagna rolls seam side down in the baking dish and top with remaining marinara sauce and 1/2 cup mozzarella cheese. |
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8
Done
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Cover tightly with foil; bake 35 minutes. |
