Yield: 10 servings

Prep time: 30 min

Cook time: 60 minutes 

 

Ingredients:

  • 4 cups grated mozzarella cheese

  • 1 pound ricotta cheese

  • 2 eggs, whisked

  • ½ cup chopped flat-leaf parsley

  • 1¾ cups chopped spinach

  • Kosher salt

  • Freshly cracked black pepper

  • 1 teaspoon dried oregano

  • 2 pounds lasagna, cooked al dente

  • 4 cups homemade or jarred tomato sauce

  • 2½ tablespoons extra virgin olive oil

 

Directions:

  1. Preheat the oven to 350°F. Then using a non stick cooking spray, grease a large Bundt pan.

  2. Spoon 1 cup of tomato sauce on the bottom of the pan, and make sure to stir occasionally. 

  3. In a medium-sized bowl, mix the three cheeses together. Add the whisked eggs, parsley and spinach. Season with salt, pepper and oregano.

  4. On a cutting board or a clean countertop, lay down 1 cooked lasagna noodle. Smear with 3 tablespoons of cheese mixture. Roll up noodle and place, rolled-side down, in the greased pan. Continue with remaining noodles until 1 layer is complete. Drizzle 1 cup of sauce over rolls.

  5. Add a second layer of noodles and drizzle with sauce. Continue layering until all the noodles, cheese and sauce have been used.

  6. Cover the pan with foil and bake at 350°F for 45 minutes. Uncover and continue baking another 15 minutes until cheese is bubbling and is a golden-brown color.

  7. Allow the lasagna to sit for at least 30 minutes before inverting on a serving platter. Alternatively, you can serve it right out of the pan!