Spinach Lasagna Rollups

 

      Another innovative dish I recently discovered.  The best of Italian spinach, pasta, and cheese.  They taste like lasagna, but take a fraction of the time to prepare.  My wife's lasagna is the best I've ever eaten, but the prep time is an entire day ahead of time.  A savory mixture of creamy three cheese filling, this is a filling treat whether as a snack, appetizer, or meal.  I added a bit of ground chuck for flavor, but you can use pork sausage as well.  This is the entire recipe; you may reduce it accordingly.

12 uncooked lasagna noodles

2 eggs

1/2 pound ground chuck or pork, seasoned and browned

1 package of frozen spinach, thawed and squeezed dry

2 1/2 cups part skim ricotta cheese

2 1/2 cups shredded mozzarella cheese

1/2 cup parmesan cheese

1/4 tsp salt

1/4 tsp pepper

1/4 tsp nutmeg

1 jar marinara (we like vodka sauce) 

      Preheat oven to 375.  Meanwhile cook pasta to package directions; drain.  Brown and drain meat.  Pre-mix eggs, spinach, cheeses, and seasonings.  Combine meat with cheese mixture.  

Mix all the cheeses, meat, spinach, and spices

Thoroughly mixed; ready to assemble

Building the roll ups

      Pour 1 cup of marinara into bottom of baking dish.  Spread 1/3 cup of cheese/meat mixture over each noodle; roll over and place seam down.  Top with remaining sauce.  Bake, covered for 20 minutes.  Uncover and bake till heated through, about 5-10 minutes longer. 

Ready to go in the oven 

Plated, finis' with Deviled Muffuletta Eggs

      Easy to make and totally delicious.  You use this as an entrée or even snack food or hors d'oeuvres.   Serve with garlic bread, salad, or other finger food.  It's all good. 

"Life is a combination of magic and pasta"

Frederico Fellini

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