Spinach Lasagna Rollups

 

spinach-ricotta-rollups-final

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Galley Pirates is stepping up to the plate today for all you vegetarians out there with a great meat-free meal. This is one of my favorite “throw together at the last minute” meals. It’s an easy-to-serve twist with your traditional lasagne flavors.

Spinach Lasagna Rollups

For a print-friendly recipe see below

18 lasagna noodles
1 tablespoon Olive oil
1 large bag of spinach
10 -12 scallions
3 garlic cloves
32 ounces Ricotta Cheese
1 egg
1/2 cup grated parmesan cheese
2 teaspoons salt
1 teaspoon nutmeg
1/2 teaspoon white pepper
1 jar of pasta sauce

Preheat your galley oven to 350º. As with any meal that requires a pot of boiling water on a boat, this is best done in a cool, dry cabin. Boil the pasta noodles in salted water until al denté. Drain, add the olive oil and set aside.

boil-noodles

Chop the spinach.

spinach

Chop the scallions.

scallions

Combine chopped spinach and scallions in a bowl. Press the garlic cloves and stir into the mixture.

chop-spinach-and-scallions

Stir in the Ricotta cheese, egg, parmesan, salt, pepper and nutmeg.

add-ricotta

Spread 1/2 cup of pasta sauce into a casserole dish.

sauce-in-bottom-of-pan

Lay each of the lasagna noodles out on a work surface. (other than the chart table. Captains frown on that.) Spread the ricotta mixture onto each noodle.

ricotta-mix-on-noodles

Gently roll each noodle, careful not to squeeze out the cheese. Stand them upright in the casserole dish.

all-stacked-up

As you can see here, I must have been working with a box of left over noodles. I didn’t have 18. Yes, 18 noodles fit perfectly into a 13″ casserole dish. So I did a little modification and added the vegetables.

brussel-sprouts

Drizzle some olive oil on brussel sprouts, broccoli, cauliflower, carrots, beans….virtually any good roasting vegetable.

add-foil

Make their own little “pan within the pan,” and add salt and pepper.

add-brussel-sprouts-and-sauce

Pour the rest of the pasta sauce over the lasagna rollups and place in your pre-heated oven for 45 minutes. (it looks like I was on reserve pasta sauce as well! It could have used about 2 more cups of pasta sauce. A full jar should be just dandy.)

spinach-ricotta-rollups

Easy to make, easy to serve.

served

 

 

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