The lazy person’s version of lasagna is much easier to assemble and cooks faster. The basic principles are the same: noodles, sauce, ricotta, parmesan cheese, mozzarella. I sneak spinach into this version so that I can at least pretend my family is eating healthy.
This is another great meal for kids because they can help you spread the filling and roll the noodles. It’s also a really great, yummy meal for kids to eat as well. If you’re ambitious, you can even sneak veggies into the spaghetti sauce if you’re so inclined by smushing carrots, celery, and a red bell pepper in the food processor until it’s finely chopped mush and adding it to the sauce pot with oil and finely chopped onions, saute it until tender, then pour your sauce makings over it. I personally have not done that, but it’s not exactly a bad idea if you have a child who refuses to let a vegetable cross his (or her) lips. Since Thomas will eat carrots, I have not yet reached that level of desperation. And you are smuggling spinach into this as well, so there’s that too.
This is another recipe where you could totally substitute jarred sauce for homemade. As usual, I would not judge you for that. For a weeknight, jarred sauce would cut your prep time in half. Because I’m making this on a Sunday, I’m actually cooking my sauce early and letting it cool a little before I use it on the lasagna rolls.
- 12-16 dry lasagna noodles, cooked to al dente
- 1 32 oz container part skim ricotta cheese
- 2 packages frozen spinach, thawed, drained and chopped
- 1 cup parmesan cheese, plus more for topping
- 1 egg
- pinch nutmeg
- 1 clove garlic finely minced
- 2-3 cups shredded mozzarella cheese
- 6-8 cups spaghetti sauce*
Pre heat oven to 450.
In a large baking dish, spread sauce on the bottom of the pan so your rolls won’t stick.
After you’ve boiled your lasagna noodles, lay them flat on an oiled baking sheet to cool a little so you can handle them. In a mixing bowl, stir together ricotta, egg, nutmeg, garlic, parmesan cheese, pinch of salt and pepper to taste, and spinach until combined.
Spread your cheese mixture on a lasagna noodle. Roll the noodle and place seam side down in the sauce covered baking dish. Repeat until all noodles have been used.
Cover rolls with remaining sauce and mozzarella and sprinkle with parmesan cheese.
Cover with foil and bake for about 20 minutes. Remove foil and bake for another 10-15, until cheese is bubbly and browned. Let sit for about 5-10 minutes when you remove them from the oven.
Serve with green salad and garlic bread
- 1/2 medium onion, chopped small
- 1 garlic clove, finely minced
- 1 28 0z can tomato puree
- 1 28 oz can ground, peeled tomatoes
- 1/2 cup red wine
- 1 tsp dried basil
- 1/2 tsp Italian seasoning
- pinch of salt
- 1/2 tsp ground pepper
Saute onions in a little olive oil until softened. Add garlic and saute an additional minute or so; don’t let garlic brown. Deglaze with a little red wine and stir. Add tomato puree and ground tomatoes and remainder of red wine. Stir in spices. Let simmer for about half an hour, stirring occasionally.