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Prep Time: 60 minutes, Serves 6 12 lasagna noodles, uncooked 4 Tbsp. Henry's Olive Oil 1 jar (24 ounces) Marinara Pasta Sauce (or your favorite flavor) 1 (16 ounce) container of ricotta cheese 1 cup Parmigiano Reggiano, grated 2 Henry's eggs, beaten, reserve 2 tablespoons 1 tsp. sea salt 1 tsp. garlic powder 1 tsp. ground nutmeg 1 medium organic yellow onion, minced (about 1/2 cup) 2 cloves garlic, minced 1 package (16 ounces) frozen chopped spinach, thawed and squeezed dry 2 cups mozzarella cheese, shredded 6 fresh basil leaves Pre-heat oven to 375 degrees F. Boil the lasagne noodles in 6 quarts of salted water until they reach al dente (meaning "to the tooth" or cooked only until it has a slight resistance when bitten into). Drain in a colander, toss with 1 tablespoon olive oil and cool in a single layer on a cookie sheet to prevent sticking. Reserve until ready to use. Pour 1/2 of the tomato sauce on the bottom of a large, shallow baking dish (13x9x2), reserve until ready to use. In a mixing bowl, add the ricotta cheese, 1/2 cup of the Parmigiano Reggiano, egg, salt, garlic powder and nutmeg. Mix well and set in refrigerator until ready to use. Heat 3 tablespoons olive oil in a skillet over medium heat. Add the oil and onions, stir and cook for about 3 to 5 minutes or until soft. Add the garlic and spinach and cook for about 2 minutes. Stir the spinach and ricotta cheese together. Lay out the lasagna noodles on a flat working surface. Place 1/8th of the filling on the bottom third of each noodle and roll up. Seal the end of the lasagne noodle with the reserved beaten egg. Place the pasta roll-ups standing on one end. Repeat until filling is gone. Pour the remaining sauce over the noodles. Sprinkle the mozzarella and remaining Parmigiano Reggiano cheese over the sauce and cover pan with foil. Place in the oven for 30-40 minutes or until bubbling. Remove the foil and bake for another 5 minutes or until the cheese is golden brown. Serve two per person and spoon pasta sauce over the roll-ups. Garnish with a fresh basil leaf. |
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