Lasagna, comfort food for the winter months. I found this recipe on the web and thought I would give it a try. The flavor was good, but it was missing that wow factor that I like in food (flavor that burst in your mouth, not just a mild taste of flavor). Don't get me work, this recipe has potential and on a scale of 1 -5 I would give it 2.75. With additional herbs added to the recipe and pureeing the sauce, this recipe could easily rise to a 5. Changes I made to the recipe were, using fresh spinach instead of frozen and I didn't use 10 oz of spinach either because I didn't want a mouth fall of spinach. I have never had artichoke before so I wanted to make sure the flavor of the artichoke came out. The portion size was just right, 1 1/2 rolls and I was stuffed.
1. Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the salt and cook the lasagna noodles to al dente, according to package directions. Drain and carefully lay the lasagna noodles out flat on a large piece of parchment paper. Let sit to cool.
2. In a medium bowl, combine the ricotta cheese, egg, garlic, spinach, artichoke hearts, parmesan cheese, basil, crushed red pepper, and nutmeg. Stir until well combined. Season with salt and pepper.
3. Take about 1/4 cup of the ricotta spinach mixture and spread it evenly onto each lasagna noodle. Top each noodle with 2 tablespoons of mozzarella cheese and 2 tablespoons of marinara sauce.
4. Spray a 9x13 baking dish with cooking spray. Line the bottom with marinara sauce, about 1/2 cup. Set aside.
5. Carefully roll the noodles up and place them in the prepared pan
6. Top the lasagna rolls with the remaining marinara sauce and mozzarella cheese. Spray a large sheet of foil with cooking spray and cover the pan.
7. Place the pan in the oven and bake for 35 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted on top. Remove from the oven and let sit for 5 minutes. Serve warm
ingredients:
12 lasagna noodles
1 teaspoon salt
2 cups ricotta cheese
1 large egg
2 cloves garlic, minced
10-ounces frozen spinach, thawed, drained, and squeeze to remove water
1 cup chopped canned or jarred artichoke hearts
1/4 cup parmesan cheese
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
2 cups shredded mozzarella cheese
4 cups Easy Marinara Sauce or your favorite sauce
1 teaspoon salt
2 cups ricotta cheese
1 large egg
2 cloves garlic, minced
10-ounces frozen spinach, thawed, drained, and squeeze to remove water
1 cup chopped canned or jarred artichoke hearts
1/4 cup parmesan cheese
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
2 cups shredded mozzarella cheese
4 cups Easy Marinara Sauce or your favorite sauce
Note: To prepare the lasagna rolls in advance, roll them up, add the sauce and cheese and cover with foil and place in the fridge until ready to bake. I've made them a day before baking and they were still great. To freeze, bake and let cool to room temperature. Place in a freezer container and freeze. Reheat in the microwave. You can place a whole pan in the freezer and heat back up in the oven, but I like to freeze the rolls in individual servings for easy lunches and dinners.