Lasagna noodles aren’t just for lasagna. They can be used in many creative ways. Try this recipe for a sure ‘cold day comfort food’ pleaser.
One package traditional lasagna noodles (not the no-boil type)
2 boxes of frozen chopped spinach, thawed and drained to remove excess moisture*
1 large container ricotta cheese
1 1/2 cup grated parmesan cheese
1 tbsp. dried basil
salt and freshly ground black pepper to taste
1 – 2 jars of canned pasta sauce – or homemade if you prefer
Boil the lasagna noodles until al dente. Drain and set aside. Mix all remaining ingredients except the pasta sauce together well. Place a lasagna noodle on paper towel to remove excess moisture. Spread the cheese/spinach mixture along the noodle (see picture). Roll up and place in pre-greased casserole pan. Repeat with all the noodles. Cover with the pasta sauce. Cover with aluminum foil and bake at 350F for 45 minutes. Remove the foil and top with more sauce if desired and cook another 15 – 20 minutes.
*Here’s a tip for removing moisture and quick thawing frozen spinach. Place the frozen spinach in a non-stick fry pan and cook over medium heat. The spinach will thaw and the excess water will absorb away for perfectly dry spinach.