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Thursday, May 20, 2010

Spinach Lasagna Spirals



Pretty enough to have company over. Comfort food at its best, but "lighter" than heavier lasagnas.  And they may look complicated, but really this is so easy.  Mix - slather - roll - bake.


Ingredients

  • 10 wide lasagna noodles
  • 1 (5 oz) package fresh baby spinach
  • 2 -3 garlic cloves
  • 1 Tbsp extra virgin olive oil
  • 1 (15 oz) container ricotta cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dried parsley
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • 4 green onions, chopped
  • 2 tsp dried basil
  • 1/4 tsp freshly ground nutmeg
  • 1 (32 oz) jar spaghetti sauce (or homemade)
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 5 - 6 fresh basil leaves for garnish
  • roasted grape tomatoes for garnish

Directions

1. Preheat oven to 350F. Lightly grease a 9"x13" baking or casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 10-11 minutes. Drian and rinse under cool water.


3. In a 10" or 12" pan, saute spinach and garlic in olive oil for 3 - 4 minutes until wilted.
4. Chop the wilted spinach on a chopping board into a small dice.
5. In a large bowl, combine spinach, ricotta cheese, dried seasonings, 3/4 of the mozzarella and all of the parmesan cheese, green onions, and nutmeg.
6. Spread a little of the spaghetti sauce on the bottom of the casserole dish.
7. Spread about 1/2 cup of the filling along each noodle. Roll noodles to form spirals. Place in the casserole dish. Spoon spaghetti sauce on and around spirals, and top with mozzarella cheese.

8. Bake in preheated oven for 30 minutes.
During this time, slice grape tomatoes in half. Drizzle with olive oil and season with salt and pepper. Roast in the oven until soft and desired doneness is evident.


9. Top with fresh basil ribbons and roasted tomatoes if desired. Serve with extra sauce.

Written Directions:

1. Preheat oven to 350F. Lightly grease a 9"x13" baking or casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 10-11 minutes. Drian and rinse under cool water.
3. In a 10" or 12" pan, saute spinach and garlic in olive oil for 3 - 4 minutes until wilted.
4. Chop the wilted spinach on a chopping board into a small dice.
5. In a large bowl, combine spinach, ricotta cheese, dried seasonings, 3/4 of the mozzarella and all of the parmesan cheese, green onions, and nutmeg.
6. Spread a little of the spaghetti sauce on the bottom of the casserole dish.
7. Spread about 1/2 cup of the filling along each noodle. Roll noodles to form spirals. Place in the casserole dish. Spoon spaghetti sauce on and around spirals, and top with mozzarella cheese.
8. Bake in preheated oven for 30 minutes.
During this time, slice grape tomatoes in half. Drizzle with olive oil and season with salt and pepper. Roast in the oven until soft and desired doneness is evident.
9. Top with fresh basil ribbons and roasted tomatoes if desired. Serve with extra sauce. 

Please visit my Recipe Index for more soups and lots of different ideas to cook with/for your family!   Here are a few different things:



2 comments:

  1. Replies
    1. Thanks Deanna. Something about having your own cute little spiral on the plate is so much fun. And you can personalize them with whatever ingredients sounds good at the moment.
      Julie

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