Easy Lasagne Swirls

By shawnanewton

Optional: add 1 lb. lean ground beef, cooked and drained, to the filling mixture. If you do this, increase the amount of lasagne noodles to 20-22. This can also be made ahead and refrigerated (bake for about 40 mins. instead of 30).

Ingredients

• 16 lasagne noodles
• Boiling salted water
• 2 pkgs. (10 oz. ea.) frozen chopped spinach, thawed and moisture squeezed out
• 2 c. (6 oz.) grated Parmesan cheese
• 2 2/3 c. ricotta cheese
• 1 tsp. each salt and pepper
• 1/2 tsp. ground nutmeg
• 2 cloves garlic, minced
• 1 lrg. onion, chopped
• 3 Tbsp. olive or salad oil
• 2 lrg. (15 oz. ea.) tomato sauce
• 1/4 c. dry red wine
• 1/2 tsp. each dry basil and oregano leaves.

Preparation

Step 1

Cook noodles in boiling salted water. Drain, rinse with cold water and drain again.

In a bowl, mix spinach with 1 1/2 c. of the Parmesan cheese. Add ricotta, salt, 1/2 tsp. of the pepper and nutmeg. Spread about 1/4 c. of this cheese mixture along entire length of each noodle; roll noodles up. Butter two 9 x 13" baking dishes. In each dish stand rolled noodles on end so they do not touch.

In a wide frying pan over med. heat, cook garlic and onion in olive oil until onion is soft. Add tomato sauce, wine, basil oregano, and the remaining 1/2 tsp. pepper. Simmer, uncovered for about 10 mins. Pour sauce around noodles.

Bake, covered, in 350 oven for about 30 mins. or until heated through. Remove from oven and sprinkle lasagne evenly with remaining 1/2 c. Parmesan cheese.