12regularlasagna noodlescooked to al dente per package directions
1lbground beef or Italian sausage
1small oniondiced
2Tbspolive oil
1tspsalt
3clovesgarlicminced
4cupsprepared marinara sauce (i.e. Four Cheese)
116 ozpackage frozen spinachthawed, squeeze dry
115 ozcontainer ricotta cheese
3/4cupgrated Parmesan cheese, plus 2 Tbsp for top
1Tbspprepared basil pesto
1/2tspcrushed red pepper flakes
1largeegg lightly beaten
3cupsshredded mozzarella cheese OR mozzarella provolone blenddivided use
2Tbspchopped parsley
Instructions
Cook lasagna noodles in salted water per package directions until al dente. Carefully drain, and separate laying flat on parchment paper. Set aside.
In a medium size pot, cook onion and ground beef (or sausage) in olive oil. Cook over medium-high heat until no pink remains. Add salt and garlic, cooking for 1 minute longer. Drain fat, add marinara sauce. Simmer uncovered over medium heat for 10 minutes, then set aside. (This can be done in advance and chilled until assembling)
In a small mixing bowl blend together spinach, ricotta, 3/4 cup Parmesan cheese, basil pesto, red pepper flakes and beaten egg.
Assemble: Spread each noodle with spinach-ricotta mixture. Sprinkle with one half of shredded cheese. (Divide 2 cups between rolls, reserving 1 cup for the top.) Starting at one end roll.
Ladle half of meat sauce onto bottom of dish. Arrange lasagna roll-ups side by side into the dish seam side down. Repeat until all noodles have been used, then ladle reserved sauce on top.
Preheat oven to 375°F. Lay foil loosely on top and bake for 30 minutes. Uncover, sprinkle with reserved 1 cup shredded cheese and 2 Tbsp Parmesan cheese.
Return to the oven and bake for an additional 15-20 minutes or until sauce is bubbly and cheese has browned.
Let stand for 5 minutes, then serve garnished with chopped parsley, if desired.