Lasagna Roll-Ups

You know what? I don’t like lasagna.  I used to love the stuff until an unfortunate incident that involved eating an Italian dinner and birthing a child all in one night.  It’s not the sort of story one tells on a food blog.  Suffice it to say it’s been years since I made lasagne because it just kinda makes me unhappy.  That is, it once made me unhappy.  But, lasagna made in these perfect little spirals, with a  simple marinara sauce which includes obscene amounts of garlic and fresh basil.  The center of these pretty little dealios is filled with a ricotta-goat cheese-parmesan mixture.  Simple and splendid. Divine and delicious.  Good enough to turn a lasagna-hater into a lasagna-craver.

Lasagna Roll-Ups

  • 8-12 lasagna noodles, boiled until soft
  • 1 cup ricotta cheese
  • 4 ounces goat cheese
  • 1 cup parmesan or asagio cheese
  • 1 cup finely chopped spinach
  • 1 can tomato sauce
  • lots of fresh chopped basil (about a loose 1/2 cups worth)
  • 2 cloves garlic, finely chopped
  • 1 teaspoon sugar
  • salt to taste
  • 2 cups italian-blend cheeses, grated
  • 1 tablespoon fresh chopped basil for garnish

In a large bowl, stir together the ricotta, goat cheese, parmesan or asagio, and spinach.  Salt and pepper lightly.  Spoon a small amount of the cheese mixture into the center of each lasagna noodle.  Roll up and place in a baking dish which has been lightly greased with non-stick cooking spray.  In a small bowl, stir together the tomato sauce, basil, garlic, and sugar. Salt to taste.  Spread a small dollop of sauce across the top of the each lasagna rolls.  Sprinkle generously with shredded Italian blend cheese.  Bake in an oven preheated to 400 degrees for 20-25 minutes, or until the cheeses are melted and bubbling.

Serve with crusty bread and a good, green salad. Enjoy!

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