Ingredients:

  • 12 lasagna noodles (approx. 375g)
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 15 oz whole milk ricotta cheese
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1 large egg, lightly beaten
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 0.5 tsp freshly grated nutmeg
  • 0.5 tsp black pepper, freshly cracked
  • 2 cups marinara sauce
  • 2 cups shredded low-moisture mozzarella cheese

Instructions:

  1. Boil the lasagna noodles in heavily salted water for 2 minutes less than the package directions until pliable but firm. Drain and lay them out individually on a greased baking sheet to prevent sticking.
  2. In a large mixing bowl, fold together the bone-dry squeezed spinach, ricotta cheese, grated Parmesan, lightly beaten egg, minced garlic, nutmeg, and black pepper until a thick, uniform filling forms.
  3. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Spread approximately 3 tablespoons of the ricotta mixture onto each noodle, roll them tightly, and place them seam-side down in the dish.
  4. Top the rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake at 375°F (190°C) for 30 minutes until the cheese is bubbly and the edges are golden-brown.