Email to Cat      

Lasagne Swirls

Source of Recipe


Sunset Vegetarian Cooking






List of Ingredients



• 16 packaged lasagne noodles
  
• 2 pkgs. (10 oz. each) frozen chopped spinach, thawed
  
• 2 cups (6 ounces) grated Parmesan cheese
  
• 2-2/3 cups ricotta cheese
  
• 1 tsp each salt and pepper
  
• 1/2 tsp ground nutmeg
  
• 2 cloves garlic, minced or pressed
  
• 1 large onion, chopped
  
• 3 Tbsp olive oil or salad oil
  
• 2 large cans (15 oz. each) tomato sauce
  
• 1/4 cup dry red wine
  
• 1/2 tsp dried basil leaves
  
• 1/2 tsp dried oregano leaves
  






Instructions



1. Cook noodles in large kettle of boiling, salted water according to package directions. Drain; rinse with cold water, and drain again.
   
   
2. Squeeze spinach to remove excess moisture. In a bowl, mix spinach with 1-1/2 cups of the Parmesan cheese. Add ricotta, salt, 1/2 teaspoon of the pepper and nutmeg; mix together. Spread about 1/4 cup of this cheese mixture along the entire length of each noodle; roll noodles up. Butter two 9x13-inch baking dishes. In each dish, stand rolled noodles on end so they do not touch.
   
   
3. In a wide frying 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 teaspoon pepper. Simmer, uncovered, for 10 minutes. Pour sauce around noodles. (If made ahead, cover and refrigerate.)
   
   
4. Bake, uncovered, in a 350-degree (F) oven for about 30 minutes (40 minutes, if refrigerated) or until heated through. Remove from oven and sprinkle lasagne evenly with remaining 1/2 cup Parmesan cheese.
   
   Makes 16 swirls.