Ingredients
Units
Scale
- 1 lb. of lasagna noodles
For the Sauce:
- 29 oz. can of crushed tomatoes
- 3 cloves of garlic - chopped
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1 tsp. sugar
- 1 tsp. dried oregano
- Juice of 1/2 lemon
- 1/2 cup of chicken broth
- 1/4 cup chopped fresh basil
- 2 roasted bell peppers
- 1/2 roasted onion
- 3 roasted beefsteak tomatoes
- 2 - 3 tbs. olive oil
For the Filling:
- 32 oz. ricotta cheese
- 10 oz. frozen chopped spinach
- 1 clove garlic - chopped
- 1 egg
- 1/2 cup Parmesan cheese - grated
- 1/2 cup mozzarella cheese - grated
- 1/2 cup of mozzarella for topping the noodles
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1/2 tsp. cinnamon
- 1 tsp. sugar
Instructions
- Prepare the noodles as directed.
- Preheat Oven 350 degrees.
- Place the peppers, onion, and tomatoes on a baking sheet and roast for about 20 - 25 minutes. Remove from the oven; let cool and give a few chops in the food processor.
- Heat a large frying pan with the olive oil. Place the chopped veggies, along with the chopped garlic and sauté until the garlic is fragrant.
- Add the crushed tomatoes, chicken broth, lemon juice and seasonings. Simmer on a low heat, while preparing the roll-ups.
- For the Filling:
- Preheat Oven 350 degrees.
- Remove all the water from the spinach.
- Heat a large frying pan with a tablespoon of olive oil. Add the garlic and the spinach and sauté for the garlic to become fragrant; then turn the heat off and let cool.
- In a large bowl place the ricotta cheese. Add the egg, cheeses and all the seasonings. Add the cooled spinach and mix.
- Lay the lasagna noodles flat and spoon the length of the noodle with the ricotta mixture. Do not overfill. Roll the noodle up and place in a baking dish. Continue this process until all of the ricotta mixture is used up.
- Cover the roll-ups with the sauce and extra mozzarella and grated cheese.
- Bake 30 – 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
