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.
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