water, for boiling
1/2 (1-pound) box lasagna noodles
1 tablespoon extra virgin olive oil
1/2 large onion, chopped
3 cloves garlic, minced
kosher salt, to taste
freshly ground black pepper, to taste
1/2 teaspoon red pepper flakes
10 ounces baby spinach
1 teaspoon lemon zest
1 cup ricotta
1 large egg
1/4 cup parmesan, freshly grated and divided
2 cups marinara, plus more for the bottom of the dish and for topping
2 cups mozzarella, shredded and divided
parsley, optional, chopped, for garnish
1 Preheat the oven to 350 degrees F.
2 In a pot of boiling salted water, cook the lasagna noodles to al dente according to the package directions.
3 In a large skillet over medium heat on the stove-top, heat the olive oil.
4 Add the onion and garlic to the skillet, seasoning with salt, pepper, and red pepper flakes. Cook until the onions soften, about 5 minutes.
5 Add the spinach and cook until wilted, about 3 to 5 minutes.
6 Stir in the lemon zest.
7 Remove the skillet from the heat.
8 In a large bowl, mix the ricotta, egg, and 1/2 of the parmesan together until combined.
9 Season the ricotta mixture with salt and pepper.
10 Spread the ricotta mixture on one side of each lasagna noodle.
11 Layer the marinara and spinach mixture on each lasagna noodle on top of the ricotta spread.
12 Evenly sprinkle the noodles with 1/2 cup of the mozzarella.
13 Roll the lasagna up tightly so the ricotta, marinara, and spinach are all on the inside.
14 In a 9x13-inch baking dish, spoon the marinara sauce on the bottom.
15 Place the roll-ups in the baking dish.
16 Top the rolls with more of the marinara sauce.
17 Sprinkle on the remaining mozzarella and the remaining parmesan.
18 Bake until the cheese is bubbly and melted, about 20 minutes.
19 Garnish with the parsley and serve.
Time: 45 minutes
Yield: 6 servings