Ingredients:

  • 1 lb ground beef
  • 0.5 lb Italian sausage, casings removed
  • 2 cups crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 15 oz ricotta cheese, drained
  • 1 large egg, lightly beaten
  • 0.5 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped
  • 0.25 tsp black pepper
  • 12 lasagna noodles
  • 3 cups shredded mozzarella cheese

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook lasagna noodles until they are tender but still have a firm bite (al dente). Drain and lay them flat on parchment paper or a greased baking sheet to prevent sticking.
  2. In a large skillet, brown the ground beef and Italian sausage over medium-high heat until no pink remains. Stir in the minced garlic, oregano, and salt. Pour in the crushed tomatoes and simmer on low for 10–15 minutes until the sauce has thickened.
  3. In a mixing bowl, combine the drained ricotta, egg, Parmesan, chopped spinach, and pepper. Spread approximately 3 tablespoons of the ricotta mixture evenly across each cooked noodle. Top the cheese with a spoonful of meat sauce, then carefully roll the noodle up tightly from one end to the other.
  4. Spread a thin layer of meat sauce on the bottom of the baking dish. Place the rolls seam-side down in the dish. Top each roll with the remaining meat sauce and a generous layer of shredded mozzarella.
  5. Bake at 375°F (190°C) for 20–25 minutes until the cheese is bubbling and mahogany-colored around the edges.