Step by step

Method

4 steps

1. 1

   Preheat the oven to 375°F. Cook 12 lasagna noodles in salted water until just pliable (about 1–2 minutes shy of package time). Drain and lay flat on parchment so they don't stick together.

2. 2

   Mix 15 oz ricotta, 1 large egg, 1 cup shredded mozzarella, ½ cup grated Parmesan, 2 cups chopped fresh spinach (optional), 1 teaspoon Italian seasoning, and salt and pepper until evenly combined.

3. 3

   Spread a thin layer of marinara in a 9×13 dish. Spread filling down each noodle, roll up snugly, and place seam-side down. Spoon the remaining sauce over the rolls and top with the remaining ½ cup mozzarella.

4. 4

   Cover with foil and bake 25 minutes; uncover and bake 10 more minutes until the cheese is bubbly and lightly browned. Rest 5 minutes, then garnish with fresh basil. You want neat, saucy roll-ups with creamy filling that holds a slice — not noodle mush or a dry under-sauced tray.