Lasagna Roll-Ups

Ingredients

• 12 regular lasagna noodles (cooked to al dente per package directions)
• 1 lb ground beef or Italian sausage
• 1 small onion (diced)
• 2 Tbsp olive oil
• 1 tsp salt
• 3 cloves garlic (minced)
• 4 cups prepared marinara sauce ((i.e. Bertolli Four Cheese or similar))
• 1 16 oz package frozen spinach (thawed, squeeze dry)
• 1 15 oz container ricotta cheese
• 3/4 cup grated Parmesan cheese, plus 2 Tbsp for top
• 1 Tbsp prepared basil pesto
• 1/2 tsp crushed red pepper flakes
• 1 large egg (lightly beaten)
• 3 cups shredded mozzarella cheese OR mozzarella provolone blend (divided use)
• 2 Tbsp chopped parsley

Instructions

1. 1

   Cook lasagna noodles in salted water per package directions until al dente. Carefully drain, and separate laying flat on parchment paper. Set aside.

2. 2

   In a medium size pot, cook onion and ground beef (or Italian sausage) in olive oil. Cook over medium-high heat until no pink remains. Add salt and garlic, cooking for 1 minute longer.

3. 3

   Drain fat from pan adding marinara sauce. Simmer uncovered over medium heat for 10 minutes, then set aside. (This can be done in advance and chilled until assembling).

4. 4

   In a small mixing bowl blend together spinach, ricotta, 3/4 cup Parmesan cheese, basil pesto, red pepper flakes and beaten egg.

5. 5

   Preheat oven to 375°F. Spray a 13x9-inch baking dish with nonstick cooking spray.

6. 6

   Assemble: Spread each lasagna noodle with spinach-ricotta mixture. Sprinkle with one half of shredded mozzarella cheese. Starting at one end roll ending seam side down. (Divide 2 cups cheese between roll-ups reserving 1 cup for the top.)

7. 7

   Ladle half of meat sauce onto bottom of dish. Arrange lasagna roll-ups side by side in the dish seam side down. Repeat until all noodles have been used, then ladle reserved meat sauce on top.

8. 8

   Lay foil loosely on top and bake in preheated oven for 30 minutes. Uncover, sprinkle with reserved 1 cup shredded cheese and 2 Tbsp Parmesan cheese.

9. 9

   Return to the oven and bake uncovered for an additional 15-20 minutes or until the sauce is bubbly and cheese is golden brown.

10. 10

    Let stand for 5 minutes, then serve garnished with chopped fresh parsley.