Ingredients
1 (15-ounce) container of whole milk ricotta cheese
1 (10-ounce) package of frozen chopped spinach, thawed, squeezed dry
1 cup shredded mozzarella (about 4 ounces)
1 cup plus 2 tablespoons grated Parmesan
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked fresh lasagna noodles
3-4 cups marinara sauce
Directions
Preheat the oven to 425 degrees F. Oil a 13-by-9-by-2-inch glass baking dish. Spread with 1 cup marinara sauce.
Combine the ricotta, spinach, 1 cup Parmesan, mozzarella, egg, salt, and pepper in a medium bowl to blend.
Arrange the uncooked noodles in a single layer on a kitchen towel to prevent them from sticking.
Divide the filling evenly among the 12 noodles. Spread the filling down the middle of the strips.
Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam-side down, over the sauce in the baking dish. Spoon 2 cups of marinara sauce over the lasagna rolls.
Cover tightly with foil. Bake for 20 minutes. Uncover and sprinkle with remaining Parmesan cheese. Bake for 15 minutes longer. Let stand for 10 minutes before serving.
