skillet spinach ricotta lasagna roll-ups
All the lasagna, less of the fuss.
Ingredients
- 1 lb vegetarian or regular ground beef
- 1 yellow onion, diced
- 1 tbsp Italian seasoning
- 3 cups marinara or vodka sauce, homemade or store bought (see notes)
- 1 box boil lasagna noodles
- 2 cups whole milk ricotta cheese
- 10 oz bag frozen spinach, thawed and drained well
- 1 cup provolone cheese, shredded
- 1/2 cup fresh parmesan cheese, grated
- 8 oz fresh mozzarella, roughly torn
Instructions
- Preheat oven to 425 degrees.
- Bring a large pot of salted water to a boil. Drop in the lasagna noodles and cook according to package directions, subtracting about 2 minutes from the recommended "al dente" time. Drain in a large collander and rinse with lots of cool water. Gently unstick any noodles that attach to one another. Some will break, unless you're a fucking god. In that case, just take over this goddamn website.
- In the meantime, heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. Stir in the beef, onion, and Italian seasoning, as well as a pinch of salt and pepper. Brown the meat or "meat" for 8-10 minutes. Pour in the pasta sauce, lower the heat, cover, and simmer gently for 10 minutes.
- In a bowl, combine the spinach, ricotta, provolone, and parmesan.
- Lay a lasagna noodle flat on a cutting board or other clean surface. Dollop 2 tablespoons of filling and spread, leaving an inch from each end. Roll lengthwise. Place each roll seam side down in the sauce. Repeat with remaining noodles and filling.
- Spoon the sauce over the roll ups. Top with the torn mozzarella. Bake until gooey and melted, about 12-15 minutes. Serve warm with a crisp green salad, steamed veggies, and fresh basil!