Yield: 10 servings
Prep time: 30 min
Cook time: 60 minutes
Ingredients:
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4 cups grated mozzarella cheese
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1 pound ricotta cheese
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2 eggs, whisked
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½ cup chopped flat-leaf parsley
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1¾ cups chopped spinach
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Kosher salt
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Freshly cracked black pepper
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1 teaspoon dried oregano
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2 pounds lasagna, cooked al dente
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4 cups homemade or jarred tomato sauce
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2½ tablespoons extra virgin olive oil
Directions:
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Preheat the oven to 350°F. Then using a non stick cooking spray, grease a large Bundt pan.
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Spoon 1 cup of tomato sauce on the bottom of the pan, and make sure to stir occasionally.
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In a medium-sized bowl, mix the three cheeses together. Add the whisked eggs, parsley and spinach. Season with salt, pepper and oregano.
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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.
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Add a second layer of noodles and drizzle with sauce. Continue layering until all the noodles, cheese and sauce have been used.
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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.
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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!