Spinach and Ricotta Lasagna Roll-Ups with Mild Marinara

Finely dice 0.5 medium yellow onion and mince 3 cloves of garlic. Wash 5 oz of fresh baby spinach and pat dry.

Bring a large pot of water to a boil with 1 tablespoon of salt. Add 8 dry lasagna noodles and cook for 8 minutes until al dente. Drain, rinse with cold water to stop the cooking, and lay them flat in a single layer on parchment paper to prevent sticking.

To make the mild marinara sauce, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the diced onion and cook for 4 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.

Pour 28 oz of canned crushed tomatoes into the saucepan. Stir in 0.5 tsp of dried oregano, 1 tsp of granulated sugar, 0.5 tsp of salt, and 0.25 tsp of black pepper. Simmer gently on low heat for 15 minutes, stirring occasionally. Stir in 5 torn fresh basil leaves right at the end, then remove from heat.

While the sauce simmers, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the 5 oz of baby spinach and cook for 2 to 3 minutes until completely wilted. Transfer the spinach to a colander, let it cool slightly, then squeeze out as much excess liquid as possible using clean paper towels. Finely chop the squeezed spinach.

In a medium bowl, combine 15 oz of ricotta cheese, 1 large egg, 0.5 cup of grated Parmesan cheese, 1 cup of shredded mozzarella cheese, the chopped spinach, 0.25 tsp of salt, and 0.125 tsp of black pepper. Stir until fully combined.

Preheat the oven to 375°F (190°C). Spread 1 cup of the prepared mild marinara sauce evenly over the bottom of a 9x13-inch baking dish.

Lay the cooked lasagna noodles flat. Spread about 3 tablespoons of the spinach-ricotta mixture evenly along the surface of each noodle. Carefully roll up each noodle from one end to the other.

Place the lasagna rolls seam-side down in the baking dish on top of the sauce. Spoon the remaining marinara sauce evenly over the top of the rolls, then sprinkle with the remaining 0.5 cup of shredded mozzarella cheese.

Cover the baking dish loosely with aluminum foil (ensuring it does not touch the cheese) and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and lightly golden. Let rest for 5 minutes, then garnish with the remaining fresh basil leaves before serving.