Lasagna Roll-UpsBrooke McLay
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.
- 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!