Baked Spinach & Ricotta, Lasagna Rolls with Beef Marinara
These are my answer to stuffed shells. I don't have the patience to stuff shells, I just rolled up the same thing that you would put into stuffed shells, into lasagna noodles. I baked them with this very hearty and flavorful bolognese marinara. It seems a little bit lighter than traditional lasagna and it is delicious! I guarantee you will enjoy it as much as my family did.
Here's the link to the instagram video:
Recipe
Meat Sauce:
1 pound ground beef
½ diced onion
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon pepper
¼ teaspoon dried rosemary
¼ teaspoon thyme
½ teaspoon dried basil
2 ½ cups of marinara
4 tablespoons of tomato paste
2 garlic cloves, chopped
Ricotta mixture:
15 oz ricotta cheese
1 egg
½ teaspoon kosher salt
¼ teaspoon black peppe
10 oz frozen, chopped, spinach, squeezed of its water
1 teaspoon dried parsley
½ cup grated Parmesan cheese
1 teaspoons lemon juice
2 cups shredded mozzarella
Assembly:
Spoon some marinara sauce mixture on the bottom of your casserole pan.
Roll layer of cheese mixture up in cooked lasagna noodles.
Place lasagna rolls on their sides with the seam down.
Top with the remaining marinara mixture.
Top with shredded mozzarella cheese.
Bake covered in a 350° oven for 45 minutes and then uncovered at 375° for 15 more minutes.
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