Today is one of those rarest of days that I really don’t have much to say. That never happens, so I’m just gonna tell you to “enjoy!” I’m sure I’ll be rambling on again in an hour or two. Perhaps I should up my caffeine intake… ? For now I’ll let these photos of tender pasta rolled up with sautéed spinach, onions, and garlic, nestled in a rich marinara, and smothered with cheese chat you up for a little while.
Spinach Pasta Roll Up
1 pound of lasagna
2 tablespoons olive oil, plus a little extra to coat the pasta
1 medium onion, chopped
3 cloves of garlic, finely minced
12 ounces fresh spinach
3 cups of low fat ricotta cheese
1/2 cup grated parmesan cheese
about 12 ounces of your favorite tomato sauce
2 cups low fat mozzarella cheese
Cook the pasta according to package instructions. After draining, drizzle with a little bit of olive oil and make sure to separate each piece to avoid sticking and tearing. Set aside. Pre-heat the oven to 375. Heat the two tablespoons of olive oil in a large skillet. Add the onions and cook until translucent. Add the garlic and cook for about a minute. Toss in the spinach and cook until wilted. Remove from the heat. Stir together the ricotta, egg, and parmesan cheese. Spread tomato sauce across the bottom of a 9X13 pan. Stretch out one of the cooked lasagna noodles and smear it with the ricotta mixture. Sprinkle the spinach mixture evenly across the cheese and then roll the noodle up. Place it in the pan, seam down, and repeat with the remaining pasta, ricotta cheese, and spinach. Spoon more tomato sauce in between the rows of rolled up lasagna and then even more across the top. Cover everything with the mozzarella cheese and bake until the sauce is bubbly and the cheese just starts to brown.