Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 500g / 1.1 lbs beef mince (ground beef)
  • 1 (400g / 14 oz) can crushed tomatoes
  • 1 (400g / 14 oz) can tomato sauce
  • 100g / 3.5 oz fresh spinach, roughly chopped
  • 1 tbsp dried oregano
  • 1/2 tsp red pepper flakes (optional, for a bit of a kick)
  • Salt and black pepper, to taste
  • 400g / 14 oz full-fat ricotta cheese
  • 1 large egg, lightly beaten
  • 50g / 1/2 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • Salt and black pepper, to taste
  • 9 dried lasagna sheets (the kind that don't need pre-boiling)
  • 100g / 1 cup grated mozzarella cheese

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Brown the beef mince, breaking it up with a spoon. Drain off any excess fat. Stir in crushed tomatoes, tomato sauce, spinach, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
  2. In a mixing bowl, combine ricotta cheese, beaten egg, Parmesan cheese, nutmeg, salt, and pepper. Mix well. Let stand for 15 minutes (This allows the ricotta to release some excess moisture).
  3. Spread a thin layer of beef & spinach sauce in the bottom of the baking dish. Lay lasagna sheets on a clean surface. Spread each sheet with a layer of the ricotta mixture, then top with a layer of the beef & spinach sauce. Roll up each sheet tightly, starting from one end.
  4. Place the lasagna roll-ups seam-side down in the prepared baking dish. Spoon any remaining beef & spinach sauce over the roll-ups. Sprinkle with mozzarella cheese. Cover the dish with aluminum foil.
  5. Bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly and the roll-ups are heated through. Let cool for a few minutes before serving.