Lasagna Spirals
Rolled up noodles hold a creamy filling in this unusual dish. For a woodsier taste, try shiitake, oyster or cremeni mushrooms instead of the regular variety. In a pinch, use 3-1/3 cups (825 mL) prepared pasta sauce instead of the tomato cream sauce.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 620 |
| pro | 25 g |
| total fat | 2.2 g |
| sat fat | 9 g |
| carb | 83 g |
| fibre | 9 g |
| chol | 40 mg |
| sodium | 888 mg |
| % RDI: | - |
| calcium | 41% |
| iron | 32% |
| vit A | 16% |
| vit C | 32% |
| folate | 51% |
Suggested Recipes
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9 lasagna noodles
1 cup (250 mL) shredded mozzarella cheese
1 tbsp (15 mL) chopped fresh parsley or basil
Filling:
1 pkg 10 oz/284 g) frozen spinach, thawed
2 tsp (10 mL) olive oil
4 cups (1 L) sliced mushrooms (about 10 oz/300 g)
1 onion, chopped
4 cloves garlic, minced
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) each salt and pepper
1 egg, lightly beaten
2 cups (500 mL) ricotta cheese
1/2 cup (125 mL) freshly grated parmesan cheese
Tomato cream_sauce:
2 tbsp (25 mL) butter
1 onion, finely chopped
4 tsp (20 mL) all-purpose flour
3/4 cup (175 mL) 10% cream
2-1/2 cups (625 mL) canned diced tomatoes
1/2 tsp (2 mL) each salt and pepper
Preparation:
In large pot of boiling salted water, cook noodles for 8 to 10 minutes or until tender but firm. Drain; rinse under cold water. Arrange in layer on towels.
Filling: Meanwhile, squeeze spinach dry; chop (if not chopped).
In skillet, heat oil over medium heat; cook mushrooms, onion, garlic, basil, salt and pepper, stirring once, for about 15 minutes or until starting to brown and liquid is evaporated. Stir in spinach; cook, stirring, for 2 minutes. Let cool for 5 minutes. Stir in egg, ricotta cheese and Parmesan cheese.
Tomato Cream Sauce: In saucepan, melt butter over medium heat; cook onion, stirring occasionally, for 8 minutes or until very soft. Sprinkle with flour, cook, stirring, for 1 minute. Stir in cream and bring to boil; cook for 1 minute. Drain tomatoes, reserving juice. Add tomatoes to pan along with salt and pepper; bring to boil. Transfer to food processor or blender; pur?until smooth. Blend in reserved tomato juice.
Set 1/2 cup (125 mL) of the sauce aside; pour remaining sauce into 13- x 9-inch (3 L) baking dish. Working with 1 noodle at a time, lay noodle on work surface; spread with 1/2 cup (125 mL) of the spinach mixture, leaving 1/4-inch (5 mm) border uncovered. Starting at short end, roll up. Cut in half lengthwise; place, cut side down, in sauce.
Drizzle rolls with reserved sauce; sprinkle with mozzarella cheese. Cover tightly with foil. Bake in 350°F (180°C) oven for 40 minutes or until bubbly. Uncover and broil for 2 minutes or until golden. Let stand for 10 minutes before serving. Sprinkle with parsley.
Source
© CanadianLiving.com
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