My fellow ATCer and bloggy friend, Rachel @ Coconut&Lime, is celebrating her 4 year blogiversary with a giveway and roundup. To “enter” the giveaway all you have to do is recreate one of her original dishes (there are SO many to choose from) or you can create your own original dish using coconut and lime. How fun is that!
Originally I was going for the sweet re-create route but after finding out that this week’s Vindicate the Vegetable cohost, Jen @ Beantown Baker had chosen Popeye’s favorite food, Spinach, a light bulb clicked in my head (Hopefully in the on and not off position)
Whats better than a 1-for? 2-FOR!
Whats better than a fruit roll up? SPINACH ROLL UP!
Spinach Lasagna Roll ups
Click image to enlarge
(Recipe from Coconut&Lime | photos from me!)
4 cloves garlic, minced
1 small carrot, minced (I omitted)
1 medium onion, diced
28 oz canned whole tomatoes, hand crushed (I used canned crushed tomatoes)
1/4 cup olive oil
1/4 cup red wine (I substituted chicken broth)
1/2 teaspoon sugar
2 tablespoons fresh basil, minced
1 shallot, minced
1/2 lb ricotta cheese
1/2 chopped spinach (Guessing its suppose to be 1/2 lb? I used 6oz bag)
2/3 cup mozzarella, cubed
1/4 teaspoon nutmeg, grated
1 lb lasagna noodle cooked until almost al dente and then cooled
2/3 cup Parmesan, grated
Preheat oven to 350F.
To make the sauce—
In a large saucepan, saute onion, garlic and carrot in olive oil until fragrant, about 5 minutes. Add wine and cook until reduced. Add tomatoes, basil and sugar plus salt and pepper to taste and cook 1/2 hour, stirring occasionally.
To make the filling—
In a large bowl, combine ricotta, spinach, eggs, shallot, nutmeg, mozzarella and salt and pepper to taste, thoroughly.
Ladle 3/4 cup of sauce along the bottom of pan.
[NOTES: I used a 9×13 pyrex dish. Recipe made about 15 rolls for me but I had alot of lasagna noodles left over. I could have made 1/2 lb noodles instead. Maybe I filled it to much?]
Lay out lasagna noodles on a towel, blotting to dry. Spread noodles with 2 tablespoons filling end to end. Roll up. Place in pan on sauce with the open ends to the side. Repeat until no noodles remain or the pan has one complete layer with little gaping. Ladle remaining sauce over the top, sprinkle with Parmesan. Bake covered in foil for 20 minutes, then remove cover and bake an additional 10-15 or until steamy hot and bubbly.
[NOTES: I also added some mozzarella cheese on top of the sauce with the parm cheese for some extra cheesy-ness!]
I served with homemade italian herb bread. YUM!
Husband rating: A+
He was totally in love with this recipe. He ate 4 rolls and tried to eat 5 but unfortunately had stomach size limitations. Guess size does matter? HAHA.
Wifey rating: A/A-
I really liked this recipe. I bet it would be fantastic with the red wine, but I didn’t have any so I subbed with some chicken broth. Next time I’ll try it with the wine. Also I am realizing more and more that I do not like nutmeg in savory dishes. I think since the nutmeg was kinda overpowering for me I couldn’t enjoy the dish as much as I wanted to. I think next time I’ll reduce it or leave it out. Its just my personal preference though.