Yesterday we had a “let’s not go out of the house” day. The weather was gloomy and I had enough to keep me busy doing the usual Sunday prep before the work week starts – cleaning, laundry, etc. The one thing I usually do is my menu planning and grocery shopping. I just was not in the mood to do that. Luckily I had bought the ingredients for this dish last week… whew! So I stayed home in my comfy sweat pants and didn’t bother putting on make-up either…. yay!
This recipe came from a cookbook I found at a thrift store called The Lighter Side of Italy. All the recipe titles are in Italian first – this one is called Rotolo di Lasagna con Spinaci – meaning Lasagna Rolls with Spinach. The inside first page says “For Bonnie and Bob – Buon Appetito from Nancy” I have found many tasty recipes to try.
- 6 lasagna (do not use no boil)
- 1 tablespoon olive oil
- 2 tablespoons diced shallots
- 1/2 cup sliced baby bella mushrooms
- 10 pkg frozen spinach (defrosted and squeezed dry)
- 1 cup ricotta (whole or skim)
- 1 tablespoon fresh lemon juice
- dash of grated nutmeg
- 2 cups marinara sauce
- 1/4 cup grated parmesan cheese
- Cook the lasagna for 10 minutes then drain and rinse with cold water. Lay on wax paper.
- Preheat oven to 375
- Saute the shallots and mushrooms in olive oil over medium heat until the liquid has mostly boiled off. Add spinach and continue to saute for 5 minutes stirring frequently. Remove from heat and place mixture in a large bowl and cool for 15 minutes.
- Add ricotta cheese, lemon juice, nutmeg and S&P; mixing well.
- Divide mixture 6 ways and spread onto each noodle; roll up and place in a 9×13 baking dish that has been sprayed with PAM. (seam side down)
- Top with the sauce and then the cheese.
- Bake uncovered for 35 minutes or until hot and then serve.
This is a great vegetarian dish though in order to please the DIY Guy, I roasted some Italian sausage for him on the side.
Grab a glass of vino and you are all set! Mangia!