Lasagna with a Twist
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Pasta, Lasagna Noodles, 12 oz Garlic, 8 cloves *Extra Virgin Olive Oil, 3 tbsp Pacific Natural Foods Organic Crushed Tomatoes, 2 servingBasil, 2 tsp Spinach, frozen, 1.6 package (10 oz) yields Ricotta Cheese, part skim milk, 2 cupParmesan Cheese, grated, .75 cup Mozzarella Cheese, whole milk, 1 cup, shredded
- Adjust oven rack to upper-middle position and heat oven to 400 degrees. Add lasagna noodles to 2 quarts of piping hot salted tap water in the 13x9 inch baking dish for the lasagna. Soak until soft, about 10 minutes. Drain, stack and halve lengthwise to create 24 strips.
- Meanwhile, add 5 garlic cloves and 2 tbsps oil to a Dutch oven; turn burner to medium-high. When garlic starts to sizzle, add tomatoes and enough water (1/2 cup or so) for a sauce that is neither gloppy nor thin. Bring to a simmer, reduce heat to medium-low and continue to simmer to blend flavors, about 10 minutes.
- Meanwhile, put basin and remaining 3 garlic cloves and 1 tablespoon of oil in a large skillet on medium-high heat. When garlic sizzles, add spinach; saute until warm, seasoning with salt and pepper to taste. Stir in ricotta and 1/2 cup parmesan; adjust seasonings.
- To assemble, spread 2 cups tomato sauce in the 13x9 inch dish. Working 6 noodles at a time, spread a generous 2 tablespoons of spinach filling on each lasagna strip. Roll up lengthwise to create a pinwheel shape. Place in prepared pan. Repeat to make 4 rows of 6 noodles. Drizzle remaining 2 cups sauce over dish, sprinkle with mozz. cheese and remaining 1/4 cup of parmesan. cover w/ a cooking spray coated sheet of aluminum foil.
- Bake until bubbly, 30-35 minutes. Remove foil and, leaving pan on upper-middle rack, broil until golden, 3-5 minutes longer. REmove from oven; let rest 5 minutes. Serve with remaining warm tomato sauce.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user OMGSTEF.
- Meanwhile, add 5 garlic cloves and 2 tbsps oil to a Dutch oven; turn burner to medium-high. When garlic starts to sizzle, add tomatoes and enough water (1/2 cup or so) for a sauce that is neither gloppy nor thin. Bring to a simmer, reduce heat to medium-low and continue to simmer to blend flavors, about 10 minutes.
- Meanwhile, put basin and remaining 3 garlic cloves and 1 tablespoon of oil in a large skillet on medium-high heat. When garlic sizzles, add spinach; saute until warm, seasoning with salt and pepper to taste. Stir in ricotta and 1/2 cup parmesan; adjust seasonings.
- To assemble, spread 2 cups tomato sauce in the 13x9 inch dish. Working 6 noodles at a time, spread a generous 2 tablespoons of spinach filling on each lasagna strip. Roll up lengthwise to create a pinwheel shape. Place in prepared pan. Repeat to make 4 rows of 6 noodles. Drizzle remaining 2 cups sauce over dish, sprinkle with mozz. cheese and remaining 1/4 cup of parmesan. cover w/ a cooking spray coated sheet of aluminum foil.
- Bake until bubbly, 30-35 minutes. Remove foil and, leaving pan on upper-middle rack, broil until golden, 3-5 minutes longer. REmove from oven; let rest 5 minutes. Serve with remaining warm tomato sauce.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user OMGSTEF.
Nutritional Info Amount Per Serving
- Calories: 394.8
- Total Fat: 16.9 g
- Cholesterol: 37.5 mg
- Sodium: 406.3 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 3.3 g
- Protein: 21.9 g