Ingredients:
- 1 box lasagna noodles
- 2 cups cherry tomatoes
- 2 cups spinach, chopped
- 1 cup homemade ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
Follow the directions on the package to cook the lasagna noodles until they are al dente
Remove the water and set it aside
Warm the oven up to 190C 375F
Put olive oil in a pan and heat it over medium-low heat
Mix in the garlic and cook until it smells good
It will take about 5 to 7 minutes of cooking after adding the cherry tomatoes to the pan for them to start to burst
Take the pan off the heat and use a fork to slightly mash the cherry tomatoes
Add pepper and salt to taste
To make the ricotta cheese, put chopped spinach, grated Parmesan cheese, chopped basil, and salt and pepper to taste in a bowl
Use a little tomato sauce to cover the bottom of a baking dish
On a clean surface, spread out the cooked lasagna noodles
Spread a lot of the ricotta mixture on each noodle, and then roll them up
In the baking dish, put the lasagna rolls seam side down
Cover the lasagna rolls with the rest of the tomato sauce
Place the dish in the oven and cover it with foil
Bake for 20 to 25 minutes, or until the rolls are hot and the sauce is bubbling
Add more grated Parmesan cheese and fresh basil leaves on top of the hot dish before serving
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