MAIN DISHES RECIPES

Recipes: Spinach Roll-Ups

January 31st, 2013 5 Comments

Untitled-1

The other night my parents invited me and my partner to dinner.  The catch?  I was cooking, lol.  Not that I minded,  I love to cook.  The thing is, though my parents have a nice oven, they have a shitty breaker.  A meal that should have taken me no more than an hour turned into two and half hours.  🙁  I don’t know about you, but for me, when a recipe or cooking process is not going very well I feel like punching a wall, lol.  I was worried that the meal wasn’t going to turn out right because of the issues I was having with the breaker.  Imagine cooking noodles, or baking a meal, when the breaker doesn’t stay on long enough for things to get hot.  😛  In the end though, the meal turned out fine, great in fact.  Yet another life lesson (that I seem intent on not remembering); Don’t panic, it’ll be alright.

 

 

 

  • Prep: 30 min. Bake: 20 min.
  • Yield: 6 Servings

 

Ingredients

  • 12 uncooked lasagna noodles
  • 2 eggs, lightly beaten
  • 2-1/2 cups ricotta cheese
  • 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 jar (26 ounces) meatless spaghetti sauce

 

Directions

  1. Cook lasagna noodles according to package directions; drain.
  2. Meanwhile, in a large bowl, combine the eggs, cheeses, spinach, salt, pepper and nutmeg.
  3. Spread 1/3 cup cheese mixture over each noodle; carefully roll up.
  4. Pour 1 cup spaghetti sauce into an ungreased 13-in. x 9-in. baking dish.
  5. Place roll-ups seam side down over sauce.
  6. Top with remaining sauce.
  7. Bake, uncovered, at 375° for 20-25 minutes or until heated through.
  8. Serve hot.

 

 

 

About the author

I’m a Goth/Hippie who loves to try new things and dabbles in anything and everything that I find enjoyment in. That can include but is not limited to, cooking, art, digital design, jewellery making, photography, gardening, nature, animals and whatever else strikes my fancy. I’m an optimistic (occasionally) perfectionist (constantly), who can be very sarcastic (incessantly), but all in good humour. :)

Recipe: Side Dish – Vidalia Onion Au Gratin Soup

No Comments

Recipe: Main Dish – Ricotta Berry and Yogurt Hotcakes

No Comments

Recipe: Sparkling Cranberry Kick

No Comments

Recipe: Pastrami Potato Cakes

No Comments

Main Dish Recipe: Veggie Mac ‘n’ Cheese

No Comments

Recipes: Creamy Caesar Veggie Pasta

No Comments

Leave a Reply

Not being a chef…. what’s a “breaker”?

 

    Lol, sorry, I should have been a bit more clear. I was referring to the circuit breaker for the oven and stove. It kept overloading and switching off while I was trying to cook. Very, very irritating….

     

      Ah, of course. Inserting the word “circuit” makes all the difference! (Although, it seems rather obvious now in retrospect. :lol:)

      I got confused because my mind gave me so many types of “breakers”… ocean waves, breaker bars, and folks in Oz and UK often have funny words for things. “Rashers” of bacon and “breakers” of potatoes, for all I know!

       

        Yeah I should probably edit that and put it in. Sometimes I forget to put my translating hat on. My mind tends to forget which side of the world I’m on. 😛