Ingredients
1 tbsp. extra-virgin olive oil
1/2 onion, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 tbsp. tomato paste
1 (28-oz.) can crushed tomatoes
1/4 c. thinly sliced basil
Cooking spray
12 lasagna noodles
1 (16-oz.) container ricotta
1/2 (10-oz.) box frozen spinach, thawed, wrung out, and chopped
1/2 c. freshly grated Parmesan, plus more for garnish
1 large egg
2 tbsp. thinly sliced basil, plus more for garnish
1 tsp. lemon zest (optional)
Kosher salt
Freshly ground black pepper
3 1/2 c. marinara sauce
1 c. shredded mozzarella
Preparation
Step 1In a large deep skillet (or medium saucepan) over medium heat, heat oil. Add onion and season with salt and pepper. Cook until onion is soft, 5 minutes, then stir in garlic and cook until fragrant, 1 minute more. Stir in tomato paste and cook until darkened slightly, 1 minute, then add crushed tomatoes. Add a splash of water to your tomato can and swirl it. Add to skillet. Step 2Bring mixture to a simmer and cook 10 minutes. Season with salt and pepper and stir in basil.
Step 1Preheat oven to 350° and grease a large baking sheet with cooking spray. In a large pot of boiling salted water, cook lasagna noodles according to package directions until al dente. Drain then place cooked noodles on prepared baking sheet. Step 2In a large bowl, mix ricotta, spinach, ½ cup Parmesan, egg, basil, and lemon zest until combined. Season with salt and pepper. Step 3Spoon a thin layer of marinara onto bottom of a large baking dish. Spread ricotta mixture onto each noodle and spoon a thin layer of marinara on top, then roll up noodle. Place roll-ups in baking dish, seam-side down, and spoon over remaining marinara. Sprinkle mozzarella on top.Step 4Bake until cheese is melty and roll-ups are warmed through, about 20 minutes. Step 5Garnish with Parmesan and basil before serving.
