The best lasagna I've ever eaten, seriously.
Preheat oven to 350(F) degrees. In a large pot, boil water and cook pasta until slightly underdone (about 8-10 minutes), drain and set aside. While pasta is cooking, in a medium skillet, brown the ground beef. Be sure to break the meat up into small chunks. In a large mixing bowl combine the ricotta cheese, 3/4 of the mozzarella cheese (12 ounces) and 1 cup of Parmesan cheese, mixing until well combined. Next, make sure to squeeze as much excess water as possible out of the thawed spinach, then add to the cheese mixture. To the cheese and spinach mixture, add about 1/2 cup of tomato sauce and mix well. In a large baking dish (or two smaller dishes) pour just enough tomato sauce to cover the bottom of the dish and set aside. To assemble the roll ups: lay out one lasagna noodle and spread with the cheese and spinach mixture, sprinkle with ground beef and roll from one end to the other. Place in baking dish seam side down. Repeat until all noodles have been used. Pour the remaining tomato sauce over the top of each roll up then sprinkle with the remaining mozzarella and Parmesan cheeses. Bake uncovered at 350 degrees for 30 minutes until bubbly and cheese is golden brown.
When cooking the noodles, add a little bit of olive oil to the water to keep the noodles from sticking and tearing when trying to separate them later. Any type of tomato sauce can be used, and amount of spinach can be adjusted.
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 98 (38%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 61mg||19 %|
|Sodium 15017.6mg||518 %|
|Potassium 220.3mg||6 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 19.9g|
|Protein 19.1g||27 %|
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Calories per serving: 257
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