Lasagna Spirals Food

LASAGNA SPIRALS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
• In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
• Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
• Bake in preheated oven for 30 minutes.

LASAGNA ROSES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook until softened.
• Add the ground beef, breaking it apart with a spoon, and stir until browned.
• Add the sausage, breaking it apart with a spoon, and stir until browned.
• Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons basil, and 2 tablespoons parsley, and stir to combine.
• Add 2 cups (520 g) of the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
• Mix together the ricotta, 2 tablespoons parsley, and 2 tablespoons basil.
• Place one of the lasagna noodles on a cutting board and cut in half crosswise. Set one half of the noodle aside for later.
• Evenly spread about 2 tablespoons of the ricotta mixture over the noodle half. Sprinkle 1 tablespoon mozzarella over the noodle.
• Starting from the cut end of the noodle roll upward being careful not to squeeze the mixture out of the noodle. Repeat with the remaining noodles.
• Place the spiral lasagna noodle in a greased muffin tin.
• Sprinkle about 3 tablespoons mozzarella around the noodle spiral.
• Pour 3 tablespoons of the meat sauce over the mozzarella around the noodle spiral.
• Place the other half of the lasagna noodle on a cutting board, and cut it lengthwise.
• Starting from the end of the noodle spiral, tuck the noodle strip into the spiral so the end of noodle spiral is on the outside. Wrap the noodle strip around the spiral while pushing it into the meat sauce. Repeat with the other noodle strip.
• Pour about 2 tablespoons of the sauce in between the noodle "petals". Sprinkle with about 1 tablespoon of both mozzarella and Parmesan.
• Bake for about 30 minutes, until the top of the noodles are golden and crispy.
• Let cool for about 5 minutes before removing from muffin tin.
• Serve over tomato sauce.
• Enjoy!

LASAGNA SPIRALS

Steps:

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

LASAGNA SPIRALS

Steps:

• Cook noodles in boiling salted water until tender but firm (about 8-10 minutes).
• Drain; rinse under cold water.
• Arrange in layer on towels.
• Filling: Squeeze spinach dry and chop.
• In skillet, heat oil over med heat; cook mushrooms, onions, garlic, basil, salt& pepper for about 15 minutes or until starting to brown and liquid is evaporated.
• Stir in spinach; cook, stirring for 2 minutes.
• Let cool for 5 minutes.
• Stir in egg, ricotta cheese and parmesan cheese.
• Tomato cream sauce: Melt butter over med heat.
• Cook onion stirring occasionally for 8 minutes or til very soft.
• Sprinkle with flour and cook, stirring for about 1 minute.
• Stir in cream and bring to a boil; cook for 1 minute.
• Drain tomatoes, reserving juice.
• Add tomatoes to pan along with salt& pepper.
• Bring to a boil.
• Transfer to a blender and puree til smooth.
• Blend in reserved tomato juice.
• Set 1/2 cup of sauce aside; pour remaining sauce into 9x13 dish.
• Working with one noodle at a time, spread 1/2 cup of the spinach mixture on noodle, leaving 1/4" border uncovered.
• Starting at short end, roll up.
• Cut in half lengthwise; place cut side down in sauce.
• Drizzle rolls with reserved sauce; sprinkle with mozzarella cheese.
• Cover tightly with foil.
• Bake in a 350 oven for 40 minutes or until bubbly.
• Uncover and broil for 2 minutes or until golden.
• Let stand 10 minutes before serving.
• Sprinkle with parsley if desired.