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1
In a crock pot or large pot, combine tomatoes and spices (spices are optional and open to whatever changes you want to make!
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2
).
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3
Set at a low heat to simmer.
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4
Fry half of the onions and garlic until golden.
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5
Add the beef broth and simmer for 5 minutes.
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6
Pour into crock pot with tomatoes.
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7
Adjust seasoning as you see fit.
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8
Allow tomato sauce to simmer for several hours if possible.
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9
This is not absolutely necessary, but the sauce will develop better flavour if it is allowed to simmer for 3-4 hours.
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10
When you are ready to finish preparation, preheat the oven to 375.
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11
Prepare lasagna noodles according to package directions.
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12
Usually this means boiling them for 10-12 minutes.
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13
Allow to drain and cool.
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14
While noodles are cooking, fry the other half of the onions and garlic until golden.
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15
Add the spinach and cook for 4 minutes, or until spinach is cooked through.
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16
Transfer spinach mixture to a medium bowl and add ricotta cheese; mix well.
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17
Add egg, parmesan, salt, and pepper; mix well.
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18
Divide the cheese and spinach mixture into thirds.
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19
Divide the first third into thirds again.
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20
Spread the mixture over the first lasagna noodle.
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21
Starting from the narrow end, roll up the noodle and place in a large baking dish.
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22
Continue for the remaining noodles with the remaining cheese mixture.
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23
Pour the tomato sauce over the noodle rolls.
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24
Cover with foil and bake for 30 minutes, or until piping hot.
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25
Cut the noodle rolls in half and serve each person 3 slices.
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26
This recipe can be assembled in advance and refrigerated until you are ready to use; extend the cooking time slightly in that case.
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27
You can also use your own favourite tomato sauce rather than the marinara sauce described in steps 1-3.
