Lasagna Spirals

* Pamela *'s Note:

From "Company's Coming School Days Lunches". Great to freeze in single servings for a delicious lunch!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Yield: 12 Spirals

• 12 lasagna noodles , slightly undercooked
• 2 large eggs
• 2 ¼ cups chopped fresh spinach , stems removed
• 2 cups ricotta cheese
• ¾ cup grated part-skim mozzarella cheese
• 1⁄3; cup grated parmesan cheese
• 1 tablespoon chopped fresh basil
• 4 cups pasta sauce
• 1 cup grated part-skim mozzarella cheese

Directions:

1. Beat eggs with fork in large bowl.
2. Add next 5 ingredients. Stir well.
3. Makes about 3 1/2 cups (875 mL) filling.
4. Spread 1/3 cup (75 mL) filling on 1 lasagna noodle and roll up, jelly roll-style, from short end.
5. Repeat with remaining filling and noodles.
6. Spread 1 cup pasta sauce evenly in greased 9 x 13 inch (22 x 33 cm) pan.
7. Arrange spirals, seam-side down, in single layer on top of sauce.
8. Spoon remaining pasta sauce onto spirals.
9. Cover with foil and bake in 350ºF (175ºC) oven for about 40 minutes until heated through.
10. Discard foil.
11. Sprinkle second amount of mozzarella cheese over top.
12. Bake, uncovered, for about 15 minutes until cheese is melted.
13. Freezes well.

Reviews

[BBT Girls]

Tonight was our 2nd time making these and we love them! We freeze them on a cookie sheet and once frozen, seal them up 4 to a seal-a-meal pack for the DH and me. Before going to work, I pour the sauce into a dish, put in the four frozen spirals and pop them into the refrigerator to defrost while I'm at work. Such a quick and easy meal to put on the table that night.

[dessertgirl718]

VERY good recipe! I actually doubled it and did one pan using the noodles and one pan using eggplant: slice the eggplant lengthwise about 1/4 inch thick, brush with olive oil and broil 2-3 minutes on each side, then add filling and roll up like you did with the lasagna noodles. I liked that version even better! I also "slimmed" the recipe down using fat free ricotta (I actually used a mixture of half ricotta/half cottage cheese), low fat mozzarella and Eggbeaters. It still tasted rich and my family just raved about it! Definitely a keeper!

[SmoochTheCook]

I just made these, cooked them and now they're freezing for a later dinner. I cut the recipe in 1/2, or rather, I made this one and one with alfredo sauce replacing the pasta sauce, just for a different taste. Since Mouette mentioned "a little too spinachy", I headed that (with an 8 year old) and used 1/2 cooked, chopped broc., which is a great thing to my broc. loving family. Thanks to you for posting and to Mouette for the helpful heads up! Oh, and I always have fun with lassagna-type dishes too, getting right "down and dirty" and coming up with a lovely meal. :D I have a hayday with cabbage rolls as well.