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12 oven-ready lasagna noodles,
8 oz. ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 and ½ cups crushed tomatoes
15 oz. ricotta cheese
1 large egg
2 handfuls fresh spinach leaves (about 2 cups)
2 cups freshly grated mozzarella cheese
1 and ¼ cup shredded Parmesan cheese
Preheat oven to 350 degrees F.
In a large saucepan, cook ground beef until no longer pink. Add salt, pepper, Italian seasoning and oregano. Stir in. Add chopped onion and minced garlic. Stir in. Cook 2 minutes.
Add crushed tomatoes, stir in and simmer for 10 to 12 minutes or until the onions are soft.
Remove meat sauce from heat. Spread 4 to 5 tablespoons or sauce on the bottom of a 13" x 9" casserole dish. Set aside.
In a large mixing bowl, mix together ricotta cheese and egg. Stir until smooth. Add spinach and stir in. Reserve half a cup of mozzarella and half a cup of Parmesan for topping. Add the rest of both cheeses to ricotta mixture and stir in. The mixture should be thick.
Cook noodles (according to package instructions) until al dente.
Place cooked noodles on a large baking sheet. Place 2 tablespoons of cheese mixture on each noodle. Spread with an offset spatula or a spoon.
Top with 1 tablespoon or so of meat sauce. Keep it away from the edges of noodles, for neat roll ups.
Roll each noodle and place in prepared casserole dish.
Top each roll up with about a tablespoon or remaining cheese mixture and meat sauce.
Top with reserves mozzarella and Parmesan.
Cover loosely with foil ( make sure it does not touch the toppings) and bake for 30 minutes.
Remove the foil and let stand in room temperature for 10 minutes.