INGREDIENTS
Serves 4 to 6
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 12 uncooked lasagna noodles
- 1 lb organic ground beef
- 1 15 oz ricotta cheese
- 2 cans organic tomato sauce
- 1/2 bunch organic spinach, chopped, plus extra
- 2 teaspoons chopped garlic
- 2 teaspoons chopped red onions
- 2 tablespoons organic red wine vinegar
- 2 teaspoons Italian Seasoning.
- 1 cup shredded mozzarella, plus extra
DIRECTIONS
- Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil (NOTE: I also like to add-in about 1 tablespoon of olive oil), add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.
- In a sauté pan, on medium-high heat, add-in about 1 tablespoon olive oil. Bring to heat, then add-in the ground beef, and cook until golden brown. Add 1 can tomato sauce, 1 tablespoon red wine vinegar, 1/2 bunch chopped spinach, 1 teaspoon chopped garlic, 1 teaspoon chopped red onions, 1 teaspoon Italian Seasoning, salt and pepper to taste. Set aside.
- In a small baking dish add one can of organic tomato sauce. (NOTE: In the empty tomato sauce can add-in 1 tablespoon organic red wine vinegar, 1 teaspoon Italian Seasoning, 1 teaspoon chopped garlic, 1 teaspoon chopped red onions, and pour into the tomato sauce on the baking dish). Season with kosher salt and fresh ground pepper to taste. Set aside.
- Working with one noodle at a time, spread with about 2 tablespoons of the ricotta, 1 tablespoon shredded mozzarella, and 1 tablespoon sautéed ground beef mix. Starting at one end, roll up noodle snugly then arrange in baking dish with the rolls close enough together to hold each other closed, and seam side secured. Garnish with bits of fresh spinach all around the lasagna rolls. Sprinkle with mozzarella, cover with foil, then bake until golden/bubbly, about 30 minutes.
Credits to: m.facebook.com/saraprasapinas
