1. Its easy to pare down for a small group. You can easily make this for 1-2 people. Great for when you want lasagna but don't want to make a huge pan. Think of these like individual lasagnas.
2. They are easy to make
3. They taste great
4. You can just as easily make this vegetarian and you can mix and match toppings and fillings- whatever you want to dress it up. Leave out the spinach, leave out the meat.. it all works and comes out great.
Ingredients
1 (15-ounce) container whole milk ricotta cheese
1 lb ground turkey or beef (browned) (leave out for a vegetarian meal)
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)
Preheat the oven to 450 degrees F.
Stir the ricotta, spinach, 1 cup parmesan, egg, salt and pepper in a bowl until blended
Add oil to boiling salted water and cook the noodles until al dente.
Lay out on a baking sheet so they don't stick
Combine the meat and the marinara sauce and pour some in the bottom of the pan
Spread the ricotta mixture on top the the noodle and then roll
Place into pan. Continue until all of them are done and in the pan
Cover with the rest of the sauce and put cheese on top
Cover with foil
Bake in oven about 25 to 30 minutes.
Recipe courtesy Giada De Laurentiis
1 comments:
simply mouth-watering!
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