Lasagna Roll-Ups

This recipe is good, but a pain and still takes about 1 hour to make start to finish. Stick with lasagna soup or cheesy pasta bake.

1/2 recipe uses 6 noodles when stuffed full and fits in 8x11" pan.

1/2 (1-lb.) box lasagna noodles

1 tbsp. extra virgin olive oil

1/2 large onion, chopped

3 cloves garlic, minced

Kosher salt

Freshly ground black pepper

1/2 tsp. red pepper flakes

10 oz. baby spinach

1 tsp. lemon zest

2 c. ricotta

1 large egg

1 c. freshly grated Parmesan, divided

2 c. marinara

2 c. mozzarella

Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and red pepper flakes. Cook until onions are soft, about 5 minutes. Add spinach and cook until wilted. Stir in lemon zest and remove from heat.
In a large bowl, stir ricotta, egg, and 1/2 cup Parmesan until combined then season with salt and pepper.
Spread ricotta mixture onto one side of each lasagna noodle. Top with marinara and cooked spinach, then sprinkle with mozzarella and roll up tightly.
In a large deep baking dish, spoon a layer of marinara on bottom of dish. Add the roll-ups and spoon more sauce onto each roll-up. Sprinkle more mozzarella and Parmesan over each roll up. Bake until bubbly and melted, about 20 minutes.
Garnish with parsley before serving.