3tablespoonfresh flat leaf parsleychopped, plus more for serving
2 1/2cupsfreshly grated mozzarella cheesedivided
1cupfreshlyfinely grated Parmesan cheese, divided
1/4tspsalt
1/4tspfreshly ground black pepper
12uncooked lasagna noodles
Instructions
Preheat oven to 375 degrees.
Heat olive oil over medium heat in a large heavy bottomed pot. Crumble beef, add chopped onions and cook, stirring occasionally until beef is no longer pink.
Add crushed tomatoes, minced garlic, basil, oregano and stir. Squeeze as much water out of the squash as possible with paper towels and stir into to the sauce. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to just before al dente. Once noodles are cooked, drain and line noodles in a single layer on waxed paper or cookie sheets sprayed lightly with non-stick cooking spray to dry.
Prepare cheese mixture by whisking together ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combined. Stir in chopped fresh parsley, 2 cups grated mozzarella cheese, 3/4 cup Parmesan cheese and stir mixture until well combined.
Stir spinach leaves into meat sauce and simmer for a few minutes.
Stir meat sauce, then spread about 1/3 cup evenly into a 13x9-inch baking dish.
Spread 1/4 cup of the cheese mixture evenly onto each cooked lasagna noodle in a thin layer, then spread 2 heaping tablespoons meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in the baking dish. Cover rolled noodles with remaining meat sauce then sprinkle remaining 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese evenly over roll-ups.
Tent baking dish with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven.