Spinach Lasagna Roll-Ups with a Slow-Simmered Meat Sauce
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Unrated
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
8
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Course
Main Course
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Cuisine
Italian
Spinach Lasagna Roll-Ups with a Slow-Simmered Meat Sauce
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Slow Simmered Meat Sauce:
- 2 tsp olive oil
- 1 lb ground beef
- 1 yellow onion diced
- 3-4 carrot finely diced
- ½ cup bell pepper diced, roasted
- 5 cloves garlic minced
- 1 tsp basil dried
- ½ tsp oregano dried
- Pinch crushed red pepper flakes more if desired
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 cup beef stock
- 1 oz crushed tomatoes can
- 1 oz tomato chopped, canned
- 1 oz tomato sauce can
- 3 tbsp tomato paste
- 1-2 tbsp sugar to taste
- 1 tbsp basil chopped, fresh
- 1 tbsp parsley chopped, fresh
Spinach Lasagna Roll Ups:
- 8 lasagna noodles cooked per instructions
- 1 ricotta cheese 15 oz container
- 2 cups baby spinach chopped finely
- 1½ cups mozzarella cheese divided
- ¼ cup Parmesan Cheese divided
- 1 egg
- ⅛ tsp nutmeg grated, fresh
- 2 tbsp basil chopped finely, fresh
- 1 tbsp parsley chopped finely, fresh
- 1-2 cloves garlic minced
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Instructions
- Make the meat sauce by heating the olive oil in a large Dutch oven over medium heat. Add the ground beef and the onion; cook, stirring often to crumble the beef for 4-5 minutes.
- Add the carrots, roasted bell pepper, garlic, dried basil, dried oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste.
- Add the beef stock, tomato paste, crushed tomatoes, chopped tomatoes, and tomato sauce to the beef mixture and sugar; stir until well combined. Cover with a lid, reduce heat, and simmer for 3-4 hours.
- Before serving, add the fresh basil and parsley and stir to combine. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Side Note: This recipe makes a large batch of meat sauce, so I put the remainder into a large zip-lock freezer bag and have it in the freezer for a quick and easy weeknight meal.
- After the sauce has simmered, preheat the oven to 350 degrees.
- Cook lasagna noodles per instructions, then lay them on some parchment paper.
- Make the filling by combining the ricotta, spinach, mozzarella, parmesan, egg, nutmeg, basil, parsley, garlic, sea salt, and freshly cracked pepper, to taste in a large bowl; mix until well combined.
- Make the roll-ups by spooning a thin layer of the ricotta mixture down the entire length of the lasagna noodles. Repeat with the remaining noodles.
- Starting from one end, roll up. Repeat.
- Coat a baking dish with cooking spray, then spoon a layer of the slow-simmered meat sauce into the bottom of the baking dish.
- Place the lasagna rolls, seam side down, into the baking dish.
- Cover each roll with sauce, then add some mozzarella cheese and parmesan cheese to the top of each roll.
- Bake the roll-ups by covering the baking sheet with foil and placing the pan in the oven for 15 minutes.
- Remove the foil and continue baking for 5-10 minutes or until the cheese is melted.
- Serve immediately. Enjoy.
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