This is a sophisticated alternative to traditional lasagna. I don’t want to say simpler because there are still many components to it but many can be done ahead of time. Also, allowing the sauce to cook as it bakes with the lasagna is a great time (and dish) saver! Might I suggest this as an option to your Easter table this year!?!
Serves 4 – 6
12 Dried Lasagna Noodles, cooked 2 minutes less than package directions
454 g tub of light ricotta cheese
300 g frozen chopped spinach, cooked and drained
2 tbsp grated Parmesan cheese
680 ml jar of Passata
¾ Cup Sodium-reduced beef stock (or stock of your choice)
100 g light part skim mozzarella cheese, grated
Preheat your oven to 375.
Cook the noodles (2 minutes less than package directions) and set aside.
After the spinach has been cooked and drained let it cool.
Combine the spinach, ricotta and Parmesan cheese together; season with salt and pepper.
Pour half of the jar of passata on to the bottom of a 9 x13 lasagna dish; season with salt and pepper.
Prepare the rolls: spoon 1-2 tbsp of the ricotta/spinach filling onto each noodle and spread it evenly so it coats the entire noodle.
Roll the noodle (like a jelly-roll) and place it seam-side down on top of the passata in the lasagna pan.
Once all of the noodles are rolled and placed in the dish, pour the stock into the remaining passata and shake (with the lid on) to combine.
Pour the pasta/ stock mixture evenly over top of the rolls and then season with salt and pepper.
Cover with foil and bake for 30 minutes.
After the 30 minutes, top evenly with the mozzarella and then return to the oven (uncovered) for 10 minutes.
Place the lasagna under the broiler at this point until the cheese has melted and is slightly browned.
- Garnish with fresh parsley and basil.
- Serve with more Parmesan if you so desire!
- You can bake this dish a day ahead and then reheat at 350, covered with foil for 30-40 minutes, until just heated through.