Lasagna Spirals Recipes

Steps:

• Beat eggs with fork in large bowl.
• Add next 5 ingredients. Stir well.
• Makes about 3 1/2 cups (875 mL) filling.
• Spread 1/3 cup (75 mL) filling on 1 lasagna noodle and roll up, jelly roll-style, from short end.
• Repeat with remaining filling and noodles.
• Spread 1 cup pasta sauce evenly in greased 9 x 13 inch (22 x 33 cm) pan.
• Arrange spirals, seam-side down, in single layer on top of sauce.
• Spoon remaining pasta sauce onto spirals.
• Cover with foil and bake in 350ºF (175ºC) oven for about 40 minutes until heated through.
• Discard foil.
• Sprinkle second amount of mozzarella cheese over top.
• Bake, uncovered, for about 15 minutes until cheese is melted.
• Freezes well.

Steps:

• Roast tomatoes for sauce:
• Preheat oven to 450°F.
• Toss tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides up, in 1 layer in 2 oiled glass or ceramic shallow baking dishes. Roast tomatoes in upper and lower thirds of oven, switching position of dishes halfway through baking, until skins are wrinkled and beginning to brown, 35 to 40 minutes. Cool slightly in baking dishes on racks.
• Roast eggplant for lasagne:
• Toss eggplant slices with oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange in 1 layer on 2 oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking and turning slices over once, until tender, 12 to 14 minutes.
• Reduce oven temperature to 350°F.
• Finish tomato sauce:
• When tomatoes are cool enough to handle, peel off skin and discard. Purée tomatoes with their juices in a blender, pulsing until almost smooth.
• Cook onion and garlic in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until golden, about 10 minutes. Stir in tomato purée, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper and simmer, partially covered, stirring occasionally, until slightly thickened and reduced to about 4 cups, about 15 minutes. Stir in basil.
• Make filling and assemble lasagne:
• While sauce is simmering, cook spinach in a 3- to 4-quart pot of boiling salted water, uncovered, 1 minute, then drain in a colander. When cool enough to handle, squeeze any excess water from spinach and coarsely chop. Stir together ricotta, yolk, spinach, parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper until combined well.
• Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until tender. Drain noodles in a colander and rinse under cold running water.
• Spoon 2 cups tomato sauce into a 13- by 9-inch glass baking dish (or other 3-quart shallow baking dish). Lay out 4 lasagne noodles on a work surface, then spread 1/3 cup filling evenly over each noodle and cover with eggplant slices in 1 layer. Roll up each and arrange spirals, seam sides down and without touching, over sauce in dish, then make 4 more rolls and arrange in dish. Brush noodles with water, then spoon some sauce down middle of rolls and cover dish tightly with foil.
• Bake in middle of oven until heated through, about 20 minutes. Heat remaining tomato sauce and serve on the side.

Steps:

• Cook noodles in boiling salted water until tender but firm (about 8-10 minutes).
• Drain; rinse under cold water.
• Arrange in layer on towels.
• Filling: Squeeze spinach dry and chop.
• In skillet, heat oil over med heat; cook mushrooms, onions, garlic, basil, salt& pepper for about 15 minutes or until starting to brown and liquid is evaporated.
• Stir in spinach; cook, stirring for 2 minutes.
• Let cool for 5 minutes.
• Stir in egg, ricotta cheese and parmesan cheese.
• Tomato cream sauce: Melt butter over med heat.
• Cook onion stirring occasionally for 8 minutes or til very soft.
• Sprinkle with flour and cook, stirring for about 1 minute.
• Stir in cream and bring to a boil; cook for 1 minute.
• Drain tomatoes, reserving juice.
• Add tomatoes to pan along with salt& pepper.
• Bring to a boil.
• Transfer to a blender and puree til smooth.
• Blend in reserved tomato juice.
• Set 1/2 cup of sauce aside; pour remaining sauce into 9x13 dish.
• Working with one noodle at a time, spread 1/2 cup of the spinach mixture on noodle, leaving 1/4" border uncovered.
• Starting at short end, roll up.
• Cut in half lengthwise; place cut side down in sauce.
• Drizzle rolls with reserved sauce; sprinkle with mozzarella cheese.
• Cover tightly with foil.
• Bake in a 350 oven for 40 minutes or until bubbly.
• Uncover and broil for 2 minutes or until golden.
• Let stand 10 minutes before serving.
• Sprinkle with parsley if desired.