Spinach Stuffed Lasagna Ruffles Recipe 55

RUFFLED LASAGNA ROLL-UPS

Steps:

• Bring a large pot of salted water to boil. Position an oven rack in the middle of the oven and preheat to broil. Rub 1 teaspoon olive oil on the bottom of a baking sheet to prevent the noodles from sticking.
• Cook the lasagna according to the package directions for al dente.
• Meanwhile, heat 1 tablespoon olive oil in an oven-safe medium skillet over medium-high heat. Add the sausage and cook until sausage is browned, breaking it into crumbles with a wooden spoon, 4 to 5 minutes. Set aside to cool. Reserve the skillet for assembling the lasagna.
• Combine the ricotta, spinach, mozzarella and 2 tablespoons grated Parmesan in a medium bowl.
• When the lasagna noodles finish cooking, drain them, then rinse them with cold water. Lay the noodles on the prepared baking sheet in a single layer so the edges touch each other. Cut the noodles in half lengthwise with the tip of a paring knife.
• Spread the ricotta mixture evenly over the noodles with an offset spatula. Evenly sprinkle the sausage on top of the ricotta mixture.
• Spread the marinara sauce on the bottom of the medium skillet used to cook the sausage. Carefully roll each noodle into a pinwheel starting from the short end, using your fingers to keep the ricotta and sausage contained. Rotate the pinwheels so the frilling ends are on top, then transfer them to the prepared skillet with the marinara sauce in a snug, even layer.
• Brush the tops of the lasagna roll ups with the remaining 2 tablespoons of the olive oil and sprinkle evenly with the remaining 1/4 cup grated Parmesan. Put the skillet of over medium heat and cook until the sauce simmers and the filling is warmed through, 2 minutes. Broil until the top is dark golden, 2 to 3 minutes.
• Serve the lasagna roll ups with the sauce.

SPINACH-RICOTTA STUFFED SHELLS

Steps:

• Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
• Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
• Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
• Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
• To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
• Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.

SPINACH-BASIL LASAGNA

Steps:

• Preheat oven to 350°. Mix first 7 ingredients., Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with 3 lasagna noodles, 3/4 cup ricotta mixture, 1 cup spinach, 1/2 cup mozzarella cheese and 2/3 cup sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Bake, covered, 35 minutes. Uncover; bake until lasagna is heated through and cheese is melted, 10-15 minutes. Let stand 5 minutes before serving. , Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

LASAGNA-STUFFED SHELLS

Steps:

• Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
• Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Strain; feel free to reserve some pasta water to add to the sauce if you like.
• Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
• Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan cheese.
• Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

SPINACH LASAGNA ROLL UPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
• Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
• Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.

SPINACH-STUFFED LASAGNA RUFFLES RECIPE - (5/5)

Steps:

• COOK noddles according to package directions, and drain.Place noodles on layers of wax paper or plastic wrap. BEAT cream cheese at medium speed of an electric mixer until smooth. Stir in spinach, ricotta cheese, mozzarella cheese, 1 cup Parmesan cheese, Italian seasoning, and salt. Spread 1/2 cup cheese mixture evenly over each cooked noodle.Roll up, jellyroll fashion, starting at narrow end. POUR spaghetti sauce into a lightly greased 13-x-9-2-inch baking dish. Cut lasagna rolls in half crosswise. Place rolls, cut sides down, over sauce in dish. Sprinkle top with remaining 1/2 cup Parmesan cheese. COVER and bake at 350 degrees for 25 minutes or until lasagna ruffles are thoroughly heated. Garnish if desired.