Ricotta Lasagna Rolls
- 1 Tablespoon extra virgin olive oil
- 1 package lasagna noodles
- 1 pound ground beef
- 1/2 yellow onion chopped
- 1 cup ricotta
- 1 cup mozzarella cheese + 1 cup for top, shredded
- 1 large egg
- 3 ounces fresh spinach
- 2 cups marinara sauce + 1 Tbsp for the bottom of the pan
Boil the lasagna noodles by following the directions on the box.
In a pan on medium heat, add 1 Tablespoon of extra virgin olive oil.
Sauté 1 pound of ground beef for 3 minutes. Add 1/2 teaspoon of salt and pepper. Stir occasionally.
Chop 1/2 of an onion and add to the beef. Sauté for another minutes.
Add in 3 ounces of fresh spinach, sauté for 2 minutes.
Add 1 cup of ricotta, 1 cup of mozzarella cheese, 1 large egg, and a pinch of salt and pepper. Stir well, sautéing for 4 minutes.
Preheat oven to 350F.
Prepare an oven safe dish for lasagna, by spreading 1 Tablespoon marinara sauce on the bottom.
On each cooked lasagna noodle spread beef mixture.
Roll it up and place in an oven safe dish. (you could also cut each roll in half)
Spread 2 cups of marinara sauce on top of the lasagna rolls. Sprinkle 1 cup of mozzarella cheese.
Cover with foil. Bake for 30 minutes.
Take off foil and bake for another 5 minutes. (I broil the last 2 minutes to get that darker color on top.)
Calories: 476kcal | Carbohydrates: 42g | Protein: 25g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 92mg | Sodium: 526mg | Potassium: 551mg | Fiber: 2g | Sugar: 4g | Vitamin A: 29.1% | Vitamin C: 8.5% | Calcium: 22.3% | Iron: 15.3%