15Lasagna Noodlesplus a few extras* (regular or gluten-free)
1pound (16 ounces) Shredded Mozzarella Cheese
1 15-ounce containerRicotta Cheese
2cupsShredded Parmesan Cheese
1 10-ounce packagefrozen Chopped Spinachthawed, drained and patted dry with a paper towel if excessively wet
¼teaspoonground Black Pepper
½mediumYellow Onion chopped
2mediummedium Garlic Clovespeeled and diced
16ounces (1 pound)ground Meat(turkey, chicken or beef; your preference)
125-ounce jarprepared Pasta Sauce(I love Roasted Tomato flavor)
1teaspoonCrushed Red Pepper
Preheat the oven to 350 degrees. Line a large baking sheet with a silpat or foil (work area to roll the filled lasagna). Fill a large stock pot (minimum 4.5 quarts) with water and a pinch of salt; bring to a boil.
While water is heating, in a large mixing bowl combine the mozzarella cheese, ricotta cheese, 1 cup of the parmesan cheese, spinach, salt and pepper. Mix well and set aside.
In a large skillet, heat the olive oil, add the onion and garlic and sauté until the onions are translucent; 3-4 minutes. Add the ground meat and brown until no pink is visible. Pour in the sauce and allow to simmer on low for 5 minutes.
Spoon 1/3 of the sauce evenly on the bottom of a 13 x 9-inch baking pan. Reserve the remaining sauce to top the roll ups before baking.
Preparing the lasagna noodles
The noodles are boiled until slightly underdone to prepare for filling and rolling them. Since they are gluten-free I like to do them in batches rather than all the noodles at once however if your stock pot is large enough you may do them all at once. Add 1/3 or ½ of the noodles to the boiling water and allow to cook until slightly underdone (e.g. the noodles I used call to cook for 13-14 minutes and I cooked them 10 minutes); they should be pliable but not yet edible consistency. Remove from the boiling water with a slotted spoon or strainer and place onto the prepared baking sheet. Allow to sit 30 seconds or until they can be handled comfortably. Using a paper towel, dab up any excess water on the baking sheet.
Place 1/3 cup of the filling onto a noodle; spread the filling to cover the full noodle. Gently roll the noodle up and place on top of the sauce in the baking sheet. Note: Place 3 roll ups end to end across the pan and 5 lengthwise; fill the pan in this pattern. Refer to photos.
Once the pan is filled, top evenly with the remaining sauce and the 1 cup Parmesan cheese. Bake for 30 minutes until bubbly and cooked through.