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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lasagna Swirls Recipe

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This recipe for Lasagna Swirls is from The Steffan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 lasagna noodles
boiling salted water
2 10-oz pkgs frozen, chopped spinach, thawed
2 c. grated Parmesan
2 2/3 c. ricotta
1 tsp each salt & pepper
1/2 tsp. ground nutmeg
2 cloves garlic, minced
1 large onion, chopped
3 tbsp. olive oil
2 (15 oz.) cans tomato sauce
1/4 c. dry red wine
1/2 tsp. each dry basil and oregano
Directions:
Directions:
Cook noodles in boiling salted water according to pkg directions. Drain, rinse with cold water, and drain again.

Squeeze spinach to remove excess water. Mix spinach with 1 1/2 c. Parmesan. Add ricotta, salt, 1/2 tsp. of the pepper, and the nutmeg. Mix. Spread about 1/4 c. of this mixture along entire length of each noodle, then roll noodles up. Butter two 9x13 baking dishes. In each dish stand rolled noodles on end so they do not touch.

In a wide fry pan, over medium heat, cook garlic and onion in olive oil until onion is soft. Add tomato sauce, wine, basil, oregano, and the remaining 1/2 tsp. pepper. Simmer, uncovered, for 10 minutes. Pour sauce around noodles. If made ahead, cover and refrigerate.

Bake, covered, in a 350 oven for about 30 minutes (40 if refrigerated), or until heated through. Remove from oven and sprinkle lasagna evenly with remaining 1/2 c. Parmesan cheese. Makes 16 swirls.
Personal Notes:
Personal Notes:
This is from the Sunset Vegetarian Cooking cookbook. Really good.

 

 

 

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