Spinach and Cheese Lasagna Rolls (Vegetarian)

I would consider cooking in general to be enjoyable but this recipe happens to be especially fun to make. Yes, it can get messy if you are not careful, but that's part of what makes it fun and offers a new take on  lasagna. It has very similar ingredients (almost identical) but prepared a bit differently. Lasagna rolls are well, pretty much what they sound like. Instead of noodles laying flat in the baking dish, they are rolled up with a filling. Tomato sauce, fresh basil, and cheese accompany the noodles that are then baked into a special dish to present at the dinner table.

There are actually a number of ways you could make lasagna rolls. You may notice that this particular recipe of mine uses fresh lasagna sheets. You can purchase them in the refrigerated section of your grocery store where they sell tortellini. I chose to use these for two reasons; they are relatively pliable without cooking and are wider in size. Accordingly, the noodles are cooked to perfection as the meal is baked and the wideness of the noodle helps keep in the filling. The filling can be placed down the center of the noodle while leaving a border so it does not fall out as it is rolled up. Of course, if you prefer, you can use dried lasagna noodles but cook them al dente first and be careful when filling. More noodles will probably be needed as well in that case.

Regardless of whether or not you have a vegetarian dining with you, this meal is definitely worth a try. Come to think of it, I don't think I have served this particular dish to a vegetarian; but it has gotten the thumbs up anyway. Add meat to the sauce if you want, but you probably wont miss it if you make the dish as is.

Have fun with this one and enjoy.

SPINACH AND CHEESE LASAGNA ROLLS


1 Small onion, chopped
1 TBSP olive oil
4 Cloves garlic, minced, or 1 tsp garlic powder
1 28-oz can crushed tomatoes
1 14.5-oz can crushed or diced tomatoes
2 TBSP tomato paste
Splash of red wine (optional)
1/2 tsp sea salt or to taste
1 tsp Italian seasoning
1/4 Cup fresh chopped basil

6 Fresh lasagna noodles (sometimes called lasagna sheets)

1 15-oz container part skim ricotta cheese
1 Egg, lightly beaten
1 9-oz counter frozen chopped spinach; thawed and squeezed dry (as dry as you can get it)
1 1/2 Cups reduced fat Italian cheese blend or Mozzarella, divided
1/2 Cup grated Parmesan cheese, divided
Additional chopped fresh basil

Heat the olive oil over medium heat in a large saucepan. Add the onions and cook until translucent before adding the garlic/garlic powder; cook for 1 minute longer. Pour in the tomatoes, tomato paste, red wine if using, salt, and Italian seasoning. Allow to simmer on stove while preparing other ingredients adding basil towards the end.

In a large bowl, gently stir together the ricotta, egg, spinach, 1 Cup shredded Italian cheese blend, and 1/4 cup Parmesan until well combined.

Preheat oven to 375 degrees.

Ladle half of the tomato sauce into a lightly greased 9-in by 13-in baking dish. On a clean work surface, lay your lasagna noodles flat. Fresh lasagna sheets should be pliable enough to gently roll them. If not, throw them in boiling water for not even a minute; they cook in the sauce while baking.

Spread a fairly thin layer of the ricotta mixture over each noodle to within about 3/4 inch of the edges (leaving more at one of the short ends). Carefully roll each noodle up and place in the baking sheet. Pour remaining sauce over top. It may look like too much sauce but its not; use it up.

Sprinkle with remaining cheeses and additional chopped basil. Cover with foil and bake for 30 minutes in your 375 degree oven. Remove foil; bake for an additional 20 minutes or until cheese is bubbly on top and noodles are cooked through.  Let sit for 10 minutes or so before serving. Add a fresh salad or some crusty bread and you are good to go.

Serves about 6