Here’s a dinner I make often.
Spinach Lasagna Roll-ups – adapted here
Makes 6 roll-ups
6 lasagna noodles, prepared al-dente
3/4 to 1 cup ricotta cheese
2/3 cup blended shredded cheese (I use Parmesan, Romano, and another cheese I can’t remember. Any hard cheese will do fine).
2 cups (or two handfuls) of fresh spinach, chopped
1 cup spaghetti sauce (brand or homemade)
spices to taste (salt, pepper, and oregano)
1. Preheat oven to 350º F.
2. Mix ricotta cheese, 1/3 cup of shredded cheese, spinach, and spices.
3. Lay noodles on counter and spread cheese mixture. Roll noodles from bottom to top and place in 9×9 glass pan, side by side, touching. Pour tomato sauce over rolls and sprinkle with remaining shredded cheese. Place pan in oven for 20-25 minutes or until heated throughly.
What should you eat with lasagna? Breadsticks of course! Recipe as follows.
Soft Breadsticks – adapted here
Makes 12 breadsticks
1 package (1/4 ounce) active dry yeast
1 cup warm water
3 tablespoon sugar
1 teaspoon salt
1/4 cup canola oil
3 cups all-purpose flour
Optional: top with melted whipped butter, oregano, and garlic salt
1.Place all ingredients, except for cornmeal, in bread machine and let rise. When placing ingredient into bread machine put in right order (All ingredients first, except for flour and yeast. Then place flour next in a layer and dig a hole without allowing water in and pour yeast into hole). Set bread machine to dough setting (this should be about 1 1/2 hours).
2. Remove dough from bread machine and divided into 12 pieces. Roll each portion into 10×1/2 strip (or eyeball a good breadstick size like I do). Place 1 inch apart onto greased cookie sheet that is sprinkled with cornmeal. Let rise uncovered until doubled, about 45 – 60 minutes.
3. Brush breadstick with melted whipped butter and sprinkle with oregano and garlic salt. Place baking sheet in prehated 400º F oven for 10 minutes.