Spinach and Ricotta Stuffed Lasagna Rolls
|Lasagna noodles||1 Pound (16 Sheets)|
|Olive oil||2 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||4 Clove (20 gm), minced|
|Ricotta cheese||1 1⁄2 Cup (24 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Canned crushed tomatoes packed in juice||56 Ounce (2 Cans Of 28 Ounce Each, Plum Tomatoes)|
|Freshly grated orange zest||1 1⁄2 Teaspoon|
|Frozen spinach||20 Ounce, thawed and squeezed (2 Packages Of 10 Ounce Each)|
In an 8-quart stockpot of boiling salted water, cook the lasagna noodles until "al dente"; drain.
Transfer the noodles to a large bowl of cold water to prevent sticking.
Meanwhile, in a 10-inch skillet, heat 1 tablespoon of the oil over medium heat.
Add the onion and 3 cloves of the garlic and cook, stirring frequently, until the onion is tender and lightly golden, about 7 minutes.
Transfer to a large bowl.
Stir in the ricotta, Parmesan, 1 teaspoon of the salt, the black pepper, and the egg until well combined.
In the same skillet, heat the remaining tablespoon of oil over low heat.
Add the remaining garlic and cook 1 minute.
Add the tomatoes and their juice, the orange zest, cayenne, and the remaining 1/4 teaspoon salt and bring to a boil.
Reduce the heat and simmer until the flavors develop, about 5 minutes.
Preheat the oven to 350°F.
Drain the noodles and pat dry.
Arrange a row of spinach leaves down the center of each lasagna noodle.
Spread equal portions of the ricotta mixture over the spinach.
Starting at 1 short end, roll the noodles up.
Place, seam side down, in a non-stick rectangular roasting pan.
Spoon the tomato mixture over the noodles, cover with aluminum foil, and bake until the noodles and sauce are piping hot, about 25 minutes.