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Export 16 ingredients for grocery delivery
In a large deep skillet (or medium saucepan) over medium heat, heat oil. Add onion and season with salt and pepper. Cook until onion is soft, 5 minutes, then stir in garlic and cook until fragrant, 1 minute more. Stir in tomato paste and cook until darkened slightly, 1 minute, then add crushed tomatoes. Add a splash of water to your tomato can and swirl it. Add to skillet. Bring mixture to a simmer and cook 10 minutes. Season with salt and pepper and stir in basil. Preheat oven to 350° and grease a large baking sheet with cooking spray. In a large pot of boiling salted water, cook lasagna noodles according to package directions until al dente. Drain then place cooked noodles on prepared baking sheet. In a large bowl, mix ricotta, spinach, ½ cup Parmesan, egg, basil, and lemon zest until combined. Season with salt and pepper. Spoon a thin layer of marinara onto bottom of a large baking dish. Spread ricotta mixture onto each noodle and spoon a thin layer of marinara on top, then roll up noodle. Place roll-ups in baking dish, seam-side down, and spoon over remaining marinara. Sprinkle mozzarella on top. Bake until cheese is melty and roll-ups are warmed through, about 20 minutes. Garnish with Parmesan and basil before serving.