Ingredients
Equipment
Method
Preparation
- Cook the lasagna noodles according to package directions.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped yellow onion and sauté until translucent.
- Add chopped portabella mushrooms and chopped jalapeno to the skillet. Cook until softened.
- Stir in baby spinach and cook until wilted. Remove from heat.
- In a bowl, mix together the vegetable mixture with beaten egg, ricotta cheese, 1 ½ cups mozzarella cheese, and kosher salt.
- Spread a layer of sauce in the bottom of a baking dish.
- Lay a lasagna noodle flat, place a portion of the filling on the noodle, and roll it up. Place seam side down in the baking dish.
- Repeat with remaining noodles and filling.
Sauce Preparation
- In a separate pot, heat 2 tablespoons of olive oil and sauté chopped yellow onion and minced garlic until fragrant.
- Add crushed tomatoes, fresh thyme, and kosher salt. Simmer for 10 minutes.
- Pour the sauce over the lasagna rolls in the baking dish. Sprinkle remaining mozzarella cheese on top.
- Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake for an additional 20 minutes until cheese is bubbly.
Nutrition
Notes
Feel free to swap in different cheeses or herbs for added flavor. You can use zucchini ribbons for a gluten-free version instead of traditional noodles.