Ingredients:

  • 12 lasagna noodles (standard dried)
  • 4 quarts water
  • 2 tbsp salt
  • 1 lb lean ground beef (85/15)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 2 cups fresh baby spinach, chopped
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 tsp nutmeg

Instructions:

  1. Bring salted water to a rolling boil. Add lasagna noodles and cook for 1–2 minutes less than package directions to ensure they remain al dente. Drain and lay flat on parchment paper.
  2. Heat olive oil in a skillet over medium-high heat. Brown the ground beef until crumbly. Stir in the diced onion and minced garlic, sautéing until translucent.
  3. Pour in the crushed tomatoes, dried oregano, and black pepper. Simmer on low for 15 minutes until the sauce thickens.
  4. In a medium bowl, combine ricotta, beaten egg, chopped spinach, Parmesan, and nutmeg. Fold in 1 cup of the shredded mozzarella until cohesive.
  5. Spread approximately 1 cup of meat sauce across the bottom of a 9x13 inch baking dish.
  6. Spread 3 tablespoons of the ricotta mixture evenly across each noodle. Roll the noodle tightly and place seam-side down in the baking dish.
  7. Top the rolls with the remaining meat sauce and the remaining 1 cup of mozzarella.
  8. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.