Filling

• 1 whole Ricotta, (I used 1KG tub from Saputo brand)
• 2 Tbsp Salt and Pepper, (to taste)
• 1/2 cup Mozzarella Cheese, (grated)
• 1/2 cup Parmesan Cheese
   
• 1 whole Egg, (whisked)
• 2 Tbsp Extra Virgin Olive Oil, (Tuscan infused Olive Oil from Zoë Olive Oil)
• 1 whole Spinach, (chopped, about 1 cup)

Pasta

• 14 whole Lasagna Noodles
• 2 Tbsp Salt
• 1 cup Tomato Sauce, (I used homemade but you can use jarred)

Topping

• 1 cup Mozzarella, (grated)
• 1 Tbsp Extra Virgin Olive Oil – EXAU Lina, (Tuscan infused Olive Oil from Zoë Olive Oil)

  Process

  1. Fill a large pot with water and bring to a boil
  2. Once boiling, add in your salt and then toss in your lasagna sheets
  3. Cook pasta as intructions state on box
  4. In a medium sized pan add your fresh spinach and drizzle of olive oil, cook down until spinach has wilted, set aside
  5. In a medium sized bowl begin by adding your ricotta, salt, pepper, mozzarella, parmesan, egg and spinach and mix well until combined
  6. Set aside the filling bowl
  7. In an oven safe baking dish, coat the bottom with tomato sauce, spread evenly
  8. By this time, your pasta should be cooked
  9. Drain the water into the sink and allow pasta to cool in colander
  10. Rinse the pasta well with cold water to cool down faster and avoid pasta sticking to each other
  11. On a cutting board, lay out 3 pasta sheets at a time
  12. Fill each pasta sheet with 2 tbsp of filling and spread along the lasagna sheet
  13. Roll up each sheet and place into the baking dish, repeat for all sheets
  14. Top off each roll with 1 tbsp of sauce and spread so sauce covers each sheet of pasta
  15. Add your mozzarella cheese to the top of the pasta dish
  16. Finish off with a drizzle of Zoë Olive Oil’s Tuscan infused extra virigin olive oil
  17. Bake at 375 for 20min
  18. Broil at 400F for 3min
  19. Once the cheese is golden, remove from your oven and allow to cool for 5min or so on the counter before serving
  20. Plate and enjoy!
      Notes