Made with a hearty meat sauce, creamy ricotta cheese with spinach filling, rolled into freshly cooked lasagna noodles!
Make meat sauce by cooking ground beef, Italian sausage, onion, garlic, salt, and Italian seasoning, pasta sauce and water together.
Cook lasagna noodles just until al dente in a large pot of boiling water that’s been salted. Drain and run under cold water to cool quickly.
In a medium bowl, stir together ricotta, spinach, cream, egg, Parmesan, and 1 cup of mozzarella cheese. Set aside.
Lay out cooked lasagna noodles on a cutting board and spread each with ricotta filling (there should be enough that all the noodles get an even layer of cheese)
Spread just enough meat sauce on the bottom of the pan to create a thin layer. Roll up tightly and place in a baking dish. Repeat until all lasagna noodles are used.
Top with the remaining pasta sauce and sprinkle with the remaining mozzarella. Bake for 15-20 minutes until cheese is beginning to brown.