Lasagna Rolls

On occasion I'll watch shows on the Food Network, which is not very often. Usually when I have free time I'm usually doing homework, stuff around the house or baking. But I watched Giada's Everyday Italian a few weeks ago, she made some lasagna rolls that looked quite good. I decided to change up her recipe some, but I used the basic concept for my lasagna rolls. Her lasagna rolls, didn't include any meat which was a turn off for me because I'm a big meat eater. Resolution to the problem, I added hamburger meat to the spegatti sauce.

What you'll need....

1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
3/4 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 lasagna noodles
1 lb hamburger meat
3 cups of your favorite spegatti sauce
1 cup shredded mozzarella (about 4 ounces)

Preheat the oven to 450 degrees F.

Mix the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend.



Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.



Cook hamburger meat throughly, add spegatti sauce then simmer for 20 minutes.

Grease a 13-by-9-by-2-inch glass baking dish. Pour the 1 cup of spegatti sauce mixture over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down. Repeat with the remaining noodles and ricotta mixture.



Spoon remaining spegatti sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.