Thursday, October 17, 2013

Tomato-Basil Lasagna Rolls

My scarecrow should have a coat. He appears happy but wait till he realizes that the temperatures will plummet this weekend with a forecast of flurries and frost. He will be freezing!

Cook's notes: My daughter is a vegetarian so I am always looking for a meatless recipe. Tomato-Basil Lasagna Rolls from Southern Living October 2013 was the perfect comfort food for a chilly weekend.   
This recipe comes from a new food column from Southern Living called Lighten Up Mama's...
The column looks at the traditional recipe ingredients and reduces the calories.   

I have adapted the recipe. It was a hearty main dish that made 12 lasagna rolls enough for two meals for 4 people and quite flavorful. And it tasted even better the next day!
 Tomato-Basil Lasagna Rolls
Ingredients:
  • 12 uncooked lasagna noodles
  • 1 cup sweet onions finely chopped
  • 3 garlic cloves minced
  • 2 TB. olive oil
  • 1/2 small package of spinach leaves with stems removed or 1 /2-3/4 cup cooked spinach (squeezed dry) 
  • 1 jar (7.5) baby artichoke hearts drained, minced and patted dry with a paper towel
  • 1  jar (24 oz.) tomato and basil pasta sauce
  • 1 can chunky tomatoes (basil-oregano)  
  • 1-1/2 tsp. sugar
  • 1/4 -1/2 tsp. crushed red pepper flakes
  • 1 tsp. Italian herbs
  • 4 cups low fat ricotta cheese
  • 1/2 cup Parmesan cheese
  • 1-1/2 cups grated low fat mozzarella cheese
  • 1 large egg
  • fresh basil  
Directions:
  • In a large fry pan add olive oil, onion, garlic and fresh spinach 
  • Saute for 6 minutes
  • Add tomato sauce, red pepper flakes, Italian herbs, sugar
  • Simmer on low heat for 30 minutes
  • In a large soup pot cook noodles til al dente  about 10 minutes 
  • Drain and lay noodles out  flat on a paper towel 
  • In a large bowl add artichokes, ricotta cheese, Parmesan cheese and mozzarella cheese-mix well
  • Grease a 13 x 9 pan 
  • On each noodle place 1/4 ricotta cheese mixture and roll up 
  • Place in a greased baking dish and pour tomato sauce over the noodles
  • Grate Parmesan and mozzarella cheese over top
  • Sprinkle with minced fresh basil

Cover with foil and bake @350 for 45 minutes. Let stand 5 minutes before serving.

Two suggested wines: Kirkland Bordeaux Superieur (Costco) 
Marietta Old Vine

Bon Appetit!





1 comment:

  1. Just printed off this recipe. It sounds really good. Your recipes are always the best, Sue.

    ReplyDelete