Ingredients
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9 lasagna noodles (cook 1–2 extra in case of tearing)
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1 egg
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16 ounces ricotta cheese (part-skim works well)
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1/2 cup parmesan cheese, divided
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1 teaspoon Italian herbs
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1 teaspoon kosher salt
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1 cup cooked and finely chopped spinach and/or broccoli
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1 1/2 cups marinara sauce
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1 cup shredded mozzarella cheese, divided
Instructions
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Step 1: Cook the Noodles
Cook lasagna noodles in salted water 2 minutes less than package directions. Drain and rinse with cold water to stop the cooking process.
Step 2: Preheat the Oven
Preheat oven to 375°F.
Step 3: Prepare the Filling
In a large bowl, whisk together the egg, ricotta, 1/4 cup parmesan, Italian herbs, salt, 1/2 cup mozzarella, and chopped spinach or broccoli until well combined.
Step 4: Prepare the Baking Dish
Spread 1/4 cup of marinara sauce evenly across the bottom of a 9×11-inch baking dish.
Step 5: Fill and Roll
Spread about 1/3 cup of the ricotta mixture evenly over each noodle. Roll each noodle up tightly (jelly-roll style).
Step 6: Assemble
Place rolls seam-side down in the baking dish. Top with remaining marinara sauce, 1/2 cup mozzarella, and remaining 1/4 cup parmesan.
Step 7: Bake
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, or until cheese is golden brown and bubbly.
Allow to cool slightly before serving.
Notes
Storage and Freezing
Refrigerate:
Store cooked lasagna rolls in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
Freeze Unbaked:
Assemble rolls, cover tightly with foil or plastic wrap, and freeze for up to 3 months. Bake from frozen at 375°F for 45 minutes covered, then 15 minutes uncovered until hot and bubbly. No need to thaw.
Freeze Baked:
Let rolls cool completely, wrap well, and freeze for up to 2 months. Reheat covered in the oven until warmed through.
