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.
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!
I have been making these for years. I make a bechamel sauce and put that on the bottom of the casserole dish, top with the lasagna rolls, and then top with marinara sauce and cheese for a nice dinner that is perfect for company. I always use frozen spinach with this, so it never is tastes like it has too much spinach. If I freeze them, I do it without sauces.
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.
Delicious! I think that I used egg beaters instead of eggs, possibly (I can't remember), and frozen spinach instead of fresh. I also forgot the basil. However, these were fantastic! A little too spinachy for me, and I thought that there needed to be a tad more filling, so next time I might lessen the spinach and add some more ricotta, but even as are these taste wonderful and froze well for me. They were a little trickier to make than I anticipated (or rather, messier - I had fun spreading the filling out over the almost-cooked noodles). But I love the automatic portion sizing. Great recipe, thanks!
Good recipe. Next time I think I'll add some other spices though. It was a little bland for my tastes.
Delicious and a lovely presentation! Froze well too.
These were very good and easy to make. I left out the basil by mistake but, we still liked the flavor. I used less pasta sauce then called for and I will likely use even less next time. I used about a tablespoon of sauce over each spiral and that was plenty. Less on the bottom of the pan would be okay too. These won't make it to the freezer this time. Thanks for a great recipe.
This turned out great, and is easier to make than it sounds. I used this as a vegetarian OAMC dish. Each spiral conveniently fits in a one cup container for freezing :)
I have no words to say really like it your pictures so beautiful.. thanks