This pre-portioned lasagna will keep your Garfield under control!
Course Main Course
Cuisine American, Italian
Prep Time 45 minutesmins
Cook Time 1 hourhr
Resting time 15 minutesmins
Total Time 2 hourshrs
Servings 12
Equipment
1 9x13 pan
Ingredients
Lasagna Noodles
12dryLasagna noodles
1tbspSalt
Meat sauce
1tbspOlive oil
2-3Carrotsshredded
2-3stalksCeleryshredded
1mediumOniondiced or shredded
2-5clovesGarlicminced
1canMushrooms(or 2 cups fresh)
1-2poundsGround beef
3cupsSpinachchopped
4cupsTomato sauce
Cheese mixture
1eggbeaten
1cupMozzarellashredded
¼cupParmesan
3cupsSpinachchopped
1packageRicotta cheese (about 2 cups)(OR 1 cup shredded mozzarella and 1 cup shredded cheddar OR 1 package goat cheese plus enough shredded cheese to make 2 cups)
Finishing
1½cupsMozzarellashredded
Instructions
Preheat oven to 375F
Lasagna noodles
Bring a large pot of water to a boil. Add noodles and salt, and cook to al dente, according to package instructions. Rinse noodles well under cold water.
Sauce
Shred veggies in food processor while heating up a large frying pan.
Cook carrot, celery, and onion until softened (approx. 3-5 minutes).
Add garlic and cook until fragrant (about 30 seconds).
Add ground beef and cook until no longer pink.
Add mushrooms and remove from heat.
Add spinach and stir.
Add prepared sauce.
Cheese mixture
Combine beaten egg, cheese, and diced spinach in a medium bowl. Divide into quarters.
Assemble rolled lasagna
Cover the bottom of casserole pan with a thin layer of sauce.
Lay 3 noodles out flat on a cutting board. Evenly spread 1/4 of the cheese mixture between the three noodles (about 1/4 cup each). Top with sauce (~3-4 tablespoons). Roll up tightly and place in pan, seam down.
Repeat for remaining 9 noodles.
Spread remaining sauce over rolls. Sprinkle with 1½ cups shredded mozzarella.
Bake
Cover the pan with tinfoil and bake for 45 minutes.
Uncover and bake another 5-10 minutes until the cheese begins to brown.