Spinach Lasagna Roll-ups

CategoryDifficultyIntermediate

 1 tbsp. EVOO (Extra Virgin Olive Oil)
 1 lrg. onion, chopped fine
 1 tsp. basil
 1/2 tsp. majoram
 1 bay leaf
 4-6 cloves garlic, minced
 1 tsp. kosher salt
 3/4 tsp. black pepper
 2 cups fire roasted tomatoes diced with juice
 1 small can tomato paste
 1 box ruffle-edge lasagna noodles
 3/4 c. fresh grated parmesan
 2 c mozzarella cheese
 1 cup ricotta cheese
 1/2 lb. fresh spinach, trimmed and chopped
 1/4 tsp. ground mace
 1/4 tsp. cream of tartar

Prepare Sauce
1

Heat EVOO in a cast iron pan or heavy skillet.

2

Add onion, basil, majoram, bay leaf, garlic, S/P, cook until onions are soft about 5 minutes.

3

Reserve 3 tbsp. of mixture and set aside.

4

Add tomatoes and tomato paste to pan.

5

Cook uncovered for 20 minutes stirring occasionally.

Cook Noodles
6

Meanwhile, cook lasagna noodles according to package directions. Drain and rinse with cold water.

Make Filling
7

Combine reserved onion mixture with parmesan, ricotta and Mozzarella cheese, spinach, mace and cream of tartar.

Assemble
8

Spoon half of tomato sauce into ungreased casserole dish.

9

Spread about 2 tbsp. of cheese filling on each lasagna noodle. Roll each lasagna noodle and place on top of tomato sauce in casserole dish.

10

Drizzle remaining tomato sauce on top of lasagna rolls.

11

Sprinkle with extra mozzarella cheese if desired.

Bake
12

Cover with aluminum foil and bake 375 for 20 minutes.

13

Uncover, sprinkle with parmesan cheese and bake 10-15 minutes longer.

The box makes a few more noodles than you need, but allows for breakage. Any leftovers makes for a good lunch sprinkled with EVOO, S/P and parmesan cheese.

Ingredients

 1 tbsp. EVOO (Extra Virgin Olive Oil)
 1 lrg. onion, chopped fine
 1 tsp. basil
 1/2 tsp. majoram
 1 bay leaf
 4-6 cloves garlic, minced
 1 tsp. kosher salt
 3/4 tsp. black pepper
 2 cups fire roasted tomatoes diced with juice
 1 small can tomato paste
 1 box ruffle-edge lasagna noodles
 3/4 c. fresh grated parmesan
 2 c mozzarella cheese
 1 cup ricotta cheese
 1/2 lb. fresh spinach, trimmed and chopped
 1/4 tsp. ground mace
 1/4 tsp. cream of tartar

Directions

Prepare Sauce
1

Heat EVOO in a cast iron pan or heavy skillet.

2

Add onion, basil, majoram, bay leaf, garlic, S/P, cook until onions are soft about 5 minutes.

3

Reserve 3 tbsp. of mixture and set aside.

4

Add tomatoes and tomato paste to pan.

5

Cook uncovered for 20 minutes stirring occasionally.

Cook Noodles
6

Meanwhile, cook lasagna noodles according to package directions. Drain and rinse with cold water.

Make Filling
7

Combine reserved onion mixture with parmesan, ricotta and Mozzarella cheese, spinach, mace and cream of tartar.

Assemble
8

Spoon half of tomato sauce into ungreased casserole dish.

9

Spread about 2 tbsp. of cheese filling on each lasagna noodle. Roll each lasagna noodle and place on top of tomato sauce in casserole dish.

10

Drizzle remaining tomato sauce on top of lasagna rolls.

11

Sprinkle with extra mozzarella cheese if desired.

Bake
12

Cover with aluminum foil and bake 375 for 20 minutes.

13

Uncover, sprinkle with parmesan cheese and bake 10-15 minutes longer.

Spinach Lasagna Roll-ups