Inspired by Sandie Oravec
½ lb. ground beef, 1 cup cooked
¼ cup chopped onion
2 cloves garlic, minced
½ cup shredded carrots
1 tsp. dried oregano
2 handfuls of fresh spinach
24 oz. jar of spaghetti sauce
1 cup ricotta cheese
1 egg, lightly beaten
½ cup grated Parmesan cheese
2 cups shredded Mozzarella cheese
6 lasagna noodles, cooked and drained and laid out on a cookie sheet or clean counter top.
In a non-stick skillet, cook beef, onion, carrots and garlic until meat is no longer pink; drain.
Add oregano, a generous ½ cup of the sauce and 2 handfuls of spinach leaves.
Stir and heat through, until spinach has wilted.
Combine ricotta cheese, egg, ¼ cup parmesan cheese and 1 cup shredded mozzarella.
Spread 1/2 cup of the sauce in the bottom of a casserole or baking dish.
Divide the cheese mixture and spread along the center of each noodle, lengthwise, stopping a couple inches short of one end.
Now, divide and spoon the beef mixture down the length of each noodle.
Carefully roll up and place seam side down over sauce in the baking dish.
Top with remaining sauce. Sprinkle with remainder of parmesan and mozzarella cheese.
Cover and bake at 375 degrees for 30 minutes. Uncover and bake 15 minutes longer.
Let stand 10 minutes before serving.
EASY to double -and make it INTERNATIONAL!
TACO NIGHT: Cook meat and veggies according to directions on taco seasoning packet. Mix ricotta with Monterey Jack and top with Cheddar instead of Mozzarella. Use Salsa instead of spaghetti sauce and serve with sour cream and fresh chopped tomatoes.
PIZZA NIGHT: Use your favorite pizza sauce-or mine, instead of spaghetti sauce. Mix tiny pepperonis in with ground beef or use sausage.
TEX MEX: Use chopped chicken, prepare with a can of Mexican diced tomatoes, a tsp. of cumin and a 4 oz. can of chopped chilies. Add black beans and corn for veggie goodness. Mix ricotta with Monterey Jack and top with Cheddar instead of Mozzarella. Use Salsa instead of spaghetti sauce and serve with sour cream and fresh chopped tomatoes.
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