ground - Lasagne Spinach RollUps
Source of Recipe
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Recipe Link: http://southernfood.about.com/library/print03/p30413w.htm ground - Lasagne Spinach RollUps
1 (10-ounce) package fresh spinach, chopped (6 cups)
1 large (28-ounce) can crushed Italian plum tomatoes
1 pound ground chuck or lean ground beef
8 ounces fresh mushrooms, sliced (about 3 cups)
1 cup chopped onion
2 cloves garlic, minced
2 (6-ounce) cans tomato paste
1 1/2 cups water
1/4 cup chopped fresh parsley
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 teaspoon pepper
2 drops hot sauce
1 (15-ounce) carton ricotta cheese
8 ounces shredded mozzarella cheese
2 eggs, slightly beaten
6 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 ground nutmeg
12 lasagne noodles, cooked and drained
Place spinach in 4-quart Dutch oven. Cover and cook over medium heat for 3
to 4 minutes or until wilted. Drain spinach in colander, pressing with a
spoon to squeeze out as much liquid as possible. Puree tomatoes in blender
until smooth. Cook ground chuck, mushrooms, onion and garlic in the same
Dutch oven for 10 minutes or until ground beef is browned. Pour off excess
fat. Stir in pureed tomatoes, tomato paste, water, 2 tablespoons of the
parsley, oregano, basil, 1/4 teaspoon pepper, and hot sauce. Cook over high
heat until mixture comes to a boil. Reduce heat to low; simmer, partially
covered, 45 minutes.
Meanwhile, combine drained spinach, remaining 2 tablespoons parsley, ricotta
cheese, mozzarella cheese, eggs, 4 tablespoons of the Parmesan cheese, salt,
1/8 teaspoon pepper and nutmeg in bowl; mix well. Spread 1/3 cup of the
spinach-cheese filling on each lasagna noodle; roll up. Pour 1 1/2 cups of
the sauce in 13x9x2-inch (3-quart) baking dish. Arrange roll-ups over sauce
top with remaining sauce and remaining 2 tablespoons of Parmesan cheese.
Bake in 350� oven 30 minutes. Let stand 10 minutes before serving.
Serves 6.
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