Lasagne RollUps w/Beef + Spinach
Source of Recipe
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Recipe Link: http://southernfood.about.com/library/print03/p30413w.htm Lasagne RollUps w/Beef + Spinach
1, 10 ounce package frozen chopped spinach, thawed and squeezed dry
1, 28 ounce can crushed plum tomatoes
1 pound ground chuck or lean ground beef
1/2 pound freshly sliced mushrooms
1 cup chopped onion
2 minced garlic cloves
2, 6 ounce cans tomato paste
1 1/2 cups water
1/4 cup freshly chopped parsley
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 teaspoon + 1/8 teaspoon ground black pepper, divided
2 drops hot sauce
1, 15 ounce container Ricotta cheese
8 ounces shredded Mozzarella cheese
2 slightly beaten eggs
4 tablespoons + 2 tablespoons freshly grated Parmesan
...cheese, divided
1/2 teaspoon salt
1/8 ground nutmeg
12 lasagne noodles, cooked al dente, drained
Puree tomatoes in a blender until smooth.
Cook the meat, mushrooms, onion and garlic in a 4 quart Dutch
oven type pot for 10 minutes or until ground beef is browned.
Pour off excess fat. Stir in the tomatoes, tomato paste, water,
1/2 the parsley, oregano, basil, the 1/4 teaspoon pepper, and
the hot sauce. Cook over a high heat until the mixture comes to
a boil. Partially cover and simmer on low for 45 minutes.
Combine the spinach, the other 1/2 of the parsley, the Ricotta
and Mozzarella cheeses, eggs, 4 tablespoons of the Parmesan
cheese, salt, the 1/8 teaspoon pepper and nutmeg in a bowl;
and mix well. Spread 1/3 cup of the this spinach + cheese filling
onto each lasagna noodle. Roll up.
Pour 1 1/2 cups of the sauce in 13x9x2 inch, (or 3 quart) baking
dish. Place the rolls in the sauce and top with the remaining sauce.
Sprinkle with the other 2 tablespoons of Parmesan cheese.
Bake at 350 degrees F for 30 minutes. Let set for 10 minutes
before serving.
Makes 6 servings.
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