LASAGNA SWIRLS

  LASAGNA SWIRLS 

LASAGNA SWIRLS:

8 ounces lasagna pasta, spinach or regular (not extra-wide)

2 10-ounce packages frozen chopped spinach, thawed and well-drained

1 pound ricotta cheese

1 cup grated Parmesan cheese, divided

8 ounces cream cheese, softened

8 ounces mozzarella cheese, grated ½ teaspoon dried ball leaves ¼ teaspoon dried oregano leaves

Salt and pepper to taste

LIGHT TOMATO SAUCE:

1 large onion, chopped

2 cloves garlic, minced

3 tablespoons butter

2 1-pound 12-ounce cans crushed tomatoes In tomato puree

16 ounces tomato sauce

2 tablespoons sugar

2 tablespoons olive oll

2 teaspoons sweet basil leaves

1 teaspoon itallan herb seasoning

Pinch of red pepper flakes salt and pepper to taste

½ cup grated Parmesan cheese for topping

Prepare lasagna pasta according to package directions; set aside. Beat together the next 8 ingredients until blended; set aside.

To prepare sauce, saute onion and garlic in butter in a large skillet.

Combine next 8 ingredients and simmer 10 minutes. Lay out each lasagna noodle and spoon approximately ½ cup filling on the top of the noodle. Roll up jelly-roll fashion. Place rolls in a 9 x 13-inch pan, coiled side up. Preheat oven to 350°. Pour light sauce over the rolls and sprinkle top with Parmesan Cheese. Bake, loosely covered, for approximately 30-40 minutes or

HAYLEE'S NOTE:

This was often my birthday dinner request growing up.  It is originally from the cook book Pinch of Salt Lake.