Tuesday, June 7, 2011

Lasagna Rolls

8 oz.  Lasagna pasta...not extra wide
10 oz pkg spinach thawed and drained (the recipe calls for 2 pk's, but i don't love that much.)
1 pd. ricotta cheese
1 c. Parmesan
8 oz cream cheese
8 oz mozzarella
1/2 tsp basil
1/4 tsp oregano
salt and pepper to taste

cook the noodles about HALF way.
*you want them to be soft enough you can bend and roll them but not so soft they rip.
beat all the other ingredients in a large bowl
lay noodles out on wax paper..or something they won't stick to.
place a half cup of the filling onto each noodle and spread it out evenly over the entire noodle
then roll the noddle up like a jelly roll.
place rolled up noodles in 11 by 14 Pyrex pan

1 chopped onion
2 gloves garlic minced
3 T butter
2, 1 lb 12 oz cans of crushed tomatoes in the puree
16 oz tomato sauce
2 T sugar
2 T olive oil
2 tsp basil
1 tsp Italian herb seasoning
pinch of red pepper flakes
salt and pepper to taste

saute onion, garlic and butter, until onions are soft.
then combine all other ingredients into the pan and let simmer for 20 min.
pour sauce over the noodles in the Pyrex dish...i usually don't use all the sauce it seems to be to much so i freeze the rest and use it on spaghetti or chicken Parmesan. it is one of my favorite sauces!

top it all off with a little more Parmesan cheese for looks.
cook 350 degrees for 30-40 minutes until noodles are all the way soft

yes, this is one of those recipes that seems to take quite some time to make...but super yummy.

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