Lasagna Spirals
- Ready In:
- 1hr 50mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 9 lasagna noodles
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley or 1 tablespoon basil
-
Filling
- 1 (10 ounce) package frozen spinach, thawed
- 2 teaspoons olive oil
- 4 cups sliced mushrooms
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 egg, lightly beaten
- 2 cups ricotta cheese
- 1⁄2 cup freshly grated parmesan cheese
-
Tomato Cream Sauce
- 2 tablespoons butter
- 1 onion, chopped
- 4 teaspoons flour
- 3⁄4 cup 10% cream
- 2 1⁄2 cups canned diced tomatoes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Cook noodles in boiling salted water until tender but firm (about 8-10 minutes).
- Drain; rinse under cold water.
- Arrange in layer on towels.
- Filling: Squeeze spinach dry and chop.
- In skillet, heat oil over med heat; cook mushrooms, onions, garlic, basil, salt& pepper for about 15 minutes or until starting to brown and liquid is evaporated.
- Stir in spinach; cook, stirring for 2 minutes.
- Let cool for 5 minutes.
- Stir in egg, ricotta cheese and parmesan cheese.
- Tomato cream sauce: Melt butter over med heat.
- Cook onion stirring occasionally for 8 minutes or til very soft.
- Sprinkle with flour and cook, stirring for about 1 minute.
- Stir in cream and bring to a boil; cook for 1 minute.
- Drain tomatoes, reserving juice.
- Add tomatoes to pan along with salt& pepper.
- Bring to a boil.
- Transfer to a blender and puree til smooth.
- Blend in reserved tomato juice.
- Set 1/2 cup of sauce aside; pour remaining sauce into 9x13 dish.
- Working with one noodle at a time, spread 1/2 cup of the spinach mixture on noodle, leaving 1/4" border uncovered.
- Starting at short end, roll up.
- Cut in half lengthwise; place cut side down in sauce.
- Drizzle rolls with reserved sauce; sprinkle with mozzarella cheese.
- Cover tightly with foil.
- Bake in a 350 oven for 40 minutes or until bubbly.
- Uncover and broil for 2 minutes or until golden.
- Let stand 10 minutes before serving.
- Sprinkle with parsley if desired.
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RECIPE SUBMITTED BY
bert2421
Oakville, Ont
I love to cook and so I am thrilled that I found recipezaar. I work as an educational assistant in a food school so I am around food all day long. I have four children, three of which have already flown the coop so to speak but I still have my 'baby' at home. (He's 21). I am lucky in that I have my summers off so I spend a lot of time trying new recipes and catching up on my reading. I also play soccer in a ladies league to stay in shape.