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FeedSpinach Lasagna Roll-Ups
By Joyce Hendley
Photo by JD HAVENS
Food styled by Betsy Nelson
Food styled by Betsy Nelson
Carnivores and vegetarians alike are seduced by this rich pasta entrée, which supplies a satisfying serving of vegetables in every portion.
serves 4
8 no-boil lasagna noodles
1 tablespoon olive oil
2 garlic cloves, minced
1 5-ounce package washed baby spinach (or 8 ounces frozen spinach leaves, thawed and squeezed dry)
1½ cups shredded part-skim
mozzarella, divided
1 cup part-skim ricotta
½ cup freshly grated Parmesan cheese, divided
1 large egg
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground pepper
2 to 3 cups tomato sauce
Preheat oven to 375˚F.
Place noodles and enough water to cover in a 2-quart microwave-safe, ovenproof casserole dish. Cover and microwave on high until noodles are softened, about 4 minutes. Drain off water and arrange noodles on a plate to cool. Dry casserole dish.
Meanwhile, heat oil in a large nonstick skillet. Add garlic and sauté until fragrant, 30 seconds. Add spinach and 1 tablespoon water, then stir to coat leaves and cover pan. Cook, shaking pan occasionally, until wilted, about 1 minute. Spread cooked spinach out on a cutting board to cool, then finely chop.
In a medium bowl, combine 1 cup of the mozzarella, ricotta, ¼ cup of the Parmesan cheese, egg, nutmeg, and pepper. Stir in cooled spinach mixture.
Spread 1 cup of the tomato sauce in bottom of casserole. Place ¼ cup of the cheese and spinach mixture at base of each noodle and roll up. Place rolls seam-side down in casserole; pour remaining sauce over rolls. Sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake 25 minutes. Uncover, and bake until cheese bubbles, 5 to 10 minutes more. Let stand 5 minutes before serving.
11 ISSUES (1 YEAR)
