see? i told you we didn’t just eat cookies and things of that nature. dinner tonite was yanked from one of the food blogs i lurk around daily and i’m embarassed to say i don’t remember which one ::red face::. i printed it 2 weeks ago to save for this week, is why i don’t recall. it’s either from Better Than Takeout or Notes From the Table. or both. I have a very bad memory these days. Either way, it’s vegetarian, easy (though there are a lot of steps to make it if you’re doing homemade spaghetti sauce) and very, very satisfyingly good.
Enough chat, more spinach lasagna rolls:
salt and pepper
1 smallish container of ricotta (depending on how many of these babies you’re gonna make. i made 8 with a 16 oz container, i believe)
a small pile of grated pecorino romano
your favorite spaghetti sauce
Heat your oven to 350 or so. Get out a large pot to boil your noodles. Fill it with water, salt it, get it to boiling. You’re going to cook these noodles al dente (not smooshily done). Meanwhile, if you’re making homemade marinara or whatever, by all means, do this now. Otherwise, heat some olive oil. Saute your onion and spinach together til the spinach is wilty. Dump your ricotta into a bowl. Add the grated pecorino (or parmesan, your choice), the egg, salt and pepper, and part of the spinach mixture. In a baking dish, spread out some of your sauce. When your noodles are done, drain them. Let them cool a bit so they don’t burn you. Spoon some ricotta mixture onto the noodles. Spread it out over the length of said noodle. Sprinkle a little bit of mozzarella on these. Top them with more spinach mixture. Roll them up and place seam side down in your baking dish. Smother these rolled up lasagnas with your sauce. Sprinkle some mozzarella on top and bake until the cheese is melty and browned (i think these stayed in the oven for 25 minutes or so. at least). Very good with garlic bread, a salad, and wine.