spinach-lasagna-roll-ups-1

Lasagnas are one of the easiest make-ahead dish – can be prepped and frozen till ready to be baked, or can be cooked/baked fully and stored for a few days in the fridge. In fact, I prefer lasagna that has been aging for a day at least in the fridge :)

I don’t like it soggy, so, usually make it fairly thick and dry, and serve some extra sauce on the side.

Basic procedure is simple: cook the strips of the pasta per package directions, drain and pat dry; prepare the stuffing mix: spinach, ricotta cheese, herbs, flavorings, and any other veggies; have some pasta sauce ready; layer a casserole dish with sauce, pasta, stuffing mix, in as many layers as preferred; perhaps even throw in some shredded mozzarella; top with some cheese and bake in a 350°F oven for about 30-45 minutes till done.

And to do the roll-ups, rather than layer the pasta and stuffing, I simply spread some stuffing on each strip of pasta and roll it up. Then, arrange the rolled up bundles in layers with cheese and sauce thrown in, and bake as usual.

Ingredients
1 package dry lasagna (or fresh lasagna)
1 jar (about 32 oz, or more) of favorite pasta sauce (I used home-made)
dry herbs: parsley, oregano, marjoram, crushed red pepper, rosemary
4-6 cloves of crushed garlic
1 small tub low fat ricotta cheese (or as much as you prefer)
1-2 cups fresh grated mozzarella cheese (optional)
1 pkg frozen chopped spinach (or fresh, if in season)
salt to taste
olive oil

Preparation

  1. cook the pasta per package directions; drain, pat dry and lay out the strips on a towel while getting the stuffing ready
  2. thaw and cook the spinach, and squeeze dry with paper towel; mix the herbs, spinach, ricotta together
  3. spoon the spinach+ricotta stuffing onto each strip of pasta and roll them up
  4. grease a baking dish with some olive oil and layer the rolled up strips of pasta, pasta sauce, crushed garlic, and cheese
  5. bake in a 350°F oven for 30-45 minutes or until done
  6. warm up some pasta sauce on the stove and serve on the side, if preferred

I like to let it cool, cover it and leave it out overnight, or refrigerate it, and serve it for dinner the following night.

http://delectable-victuals.blogspot.com/2008/02/spinach-lasagna-roll-ups.html