Step-by-Step Instructions

• In a medium saucepan over medium heat, warm 2 tablespoons of olive oil. Add 1 diced onion and sauté until translucent, about 5 minutes. Stir in 28 ounces of crushed tomatoes, 3 minced garlic cloves, and 3 teaspoons of dried basil, along with 2 teaspoons of dried oregano and 2 teaspoons of dried parsley. Allow the mixture to simmer for 20 minutes, stirring occasionally until it thickens and the flavors meld together beautifully.
• While the sauce simmers, bring a large pot of salted water to a boil. Cook 12 lasagna noodles according to the package instructions, usually about 8–10 minutes, until al dente. Drain the noodles and rinse under cold water to cool them down, preventing sticking. Set them aside on a clean kitchen towel while you prepare the filling.
• In a large mixing bowl, combine 10 ounces of thawed frozen spinach, 15 ounces of ricotta cheese, 1½ cups of mozzarella cheese, ⅔ cup of grated parmesan, and 1 beaten large egg. Stir thoroughly until the mixture achieves a creamy consistency.
• Spread about ¼ cup of the spinach filling evenly across each lasagna noodle, then carefully roll each noodle up tightly. In a greased 9x13 inch baking dish, pour 1 cup of the prepared tomato sauce to coat the bottom. Place the roll-ups seam-side down in the dish, covering them with the remaining sauce and 1 cup of mozzarella cheese.
• Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake the Spinach Lasagna Roll-Ups for 25 minutes. Remove the foil and bake for an additional 10–15 minutes.