Spinach Lasagna Roll-Ups
 
Ingredients
  • For the sauce:
  • 2 TB olive oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 4 cloves garlic, minced
  • 1 tsp. each dried thyme and oregano
  • Pinch dried red pepper flakes
  • 2 28 oz. cans Red Gold crushed tomatoes
  • 1 tsp. sugar
  • For the filling:
  • 15 oz. container part-skim ricotta cheese
  • 1 egg yolk
  • ¼ tsp. grated nutmeg
  • 8 oz. frozen chopped spinach, thawed and drained
  • For the lasagna:
  • 1 box lasagna noodles
  • 1 cup grated part-skim mozzarella
  • ½ cup grated Parmigiano-Reggiano
Instructions
  1. To make the tomato sauce, heat the olive oil in a large saucepan or Dutch oven.
  2. Saute the onions, carrots and garlic over medium heat until softened, but not browned, about ten minutes.
  3. Season the vegetables with thyme, oregano, red pepper flakes and salt and pepper to taste and continue to saute for a few additional minutes, until fragrant.
  4. Add crushed tomatoes and sugar and bring sauce to a boil.
  5. Reduce heat and simmer sauce until thickened, about 30 minutes. (You can continue to simmer the sauce for several hours to deepen the flavor if making it ahead.)
  6. Preheat the oven to 375 and spread 1.5 cups tomato sauce in the bottom of a 3 qt baking dish.
  7. Cook lasagna noodles in boiling salted water until al dente, about ten minutes. Do not overcook.
  8. While noodles are cooking, in a large bowl combine ricotta, egg yolk, nutmeg and spinach. Season mixture with salt and pepper.
  9. When noodles are cooked, spread them on waxed paper or a large mat to keep them from sticking. (I used my pastry rolling mat.)
  10. To fill the noodles, spoon 2-3 teaspoons of tomato sauce down the middle of the noodle leaving space on the sides and ends.
  11. Top the sauce with 2-3 teaspoons of the ricotta mixture.
  12. Gently roll the noodle up like a jelly roll and place seam-side down in the baking dish.
  13. Repeat until all the noodles are filled or you run out of filling.
  14. Top the noodles with the remaining tomato sauce.
  15. Sprinkle the grated cheese over the top of the noodles.
  16. Cover with foil and bake for thirty minutes.
  17. Remove foil and bake for an additional ten minutes until the cheese on top is melted and bubbling.
  18. Allow to cool for five minutes before serving.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/01/21/spinach-lasagna-roll-ups/