Swirls

This recipe was handed down to Hana by her dear friend Cyndi Lou. These individually rolled vegetarian lasagnas are filled with spinach, mushroom, and cheese. They are family-friendly, and a satisfying meal to make any time of the year. These are so delicious you may find that you just have to eat more than one. This is perfect with a crisp green house salad on the side.

INSTRUCTIONS

Saute in Oil

11/2 lb. sliced mushroom

1 chopped onion

chopped garlic

sweet basil

black pepper

1/4 tsp ground nutmeg

Mix

1 bunch chopped spinach

2 lb container ricotta cheese (fat-free works)

8 oz grated mozzarella cheese

1/4 cup parmesan cheese

Let mushroom mixture cool before adding to the spinach mixture. Mix well (I find that fingers work better than a spoon at this point).

Heat

2 jars/cans of Italian red sauce (without peppers)

I usually spice up the sauce a bit (sweet basil, garlic powder, black pepper, etc. and let it simmer at least an hour.

Boil in salted and oiled water:

16 oz lasagna noodles

Rinse the noodles in cold water and let them set in cold water as you begin to roll them.

Place a lasagna noodle on a flat surface. Firmly pat spinach/mushroom mixture onto noodle (mixture so be 1/4-1/2 inch thick on a noodle). Roll up noodle and stand on end in backing pan. (Do not pack them into the baking pan, as then the sauce does not penetrate). Repeat until you are out of noodle and/or spinach/mushroom mixture. Pour sauce on top of swirls and if you have extra mozzarella cheese sprinkle it on. Generously sprinkle with parmesan cheese. Bake in 375 degrees oven for 1 hr or until heated thoroughly.

Any unused sauce should be heated and served up on the side for those who prefer their swirls "really saucy"

Sometimes I add Italian turkey sausage to the sauce (I brown it and drain it first). I then slice the sausage and place a slice on top of each swirl before cheesing and baking. This is for those people who "must have meat" with every meal.

WEST MOHNEY

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Swirls

INSTRUCTIONS

Saute in Oil

11/2 lb. sliced mushroom

1 chopped onion

chopped garlic

sweet basil

black pepper

1/4 tsp ground nutmeg

Mix

1 bunch chopped spinach

2 lb container ricotta cheese (fat-free works)

8 oz grated mozzarella cheese

1/4 cup parmesan cheese

Let mushroom mixture cool before adding to the spinach mixture. Mix well (I find that fingers work better than a spoon at this point).

Heat

2 jars/cans of Italian red sauce (without peppers)

I usually spice up the sauce a bit (sweet basil, garlic powder, black pepper, etc. and let it simmer at least an hour.

Boil in salted and oiled water:

16 oz lasagna noodles

Rinse the noodles in cold water and let them set in cold water as you begin to roll them.

Any unused sauce should be heated and served up on the side for those who prefer their swirls "really saucy"

Sometimes I add Italian turkey sausage to the sauce (I brown it and drain it first). I then slice the sausage and place a slice on top of each swirl before cheesing and baking. This is for those people who "must have meat" with every meal.

Swirls

INSTRUCTIONS

Saute in Oil

11/2 lb. sliced mushroom

1 chopped onion

chopped garlic

sweet basil

black pepper

1/4 tsp ground nutmeg

​

Mix

1 bunch chopped spinach

2 lb container ricotta cheese (fat-free works)

8 oz grated mozzarella cheese

1/4 cup parmesan cheese

​

Let mushroom mixture cool before adding to the spinach mixture. Mix well (I find that fingers work better than a spoon at this point).

​

Heat

2 jars/cans of Italian red sauce (without peppers)

I usually spice up the sauce a bit (sweet basil, garlic powder, black pepper, etc. and let it simmer at least an hour.

Boil in salted and oiled water:

16 oz lasagna noodles

​

Rinse the noodles in cold water and let them set in cold water as you begin to roll them.

​

​

Any unused sauce should be heated and served up on the side for those who prefer their swirls "really saucy"

​

Sometimes I add Italian turkey sausage to the sauce (I brown it and drain it first). I then slice the sausage and place a slice on top of each swirl before cheesing and baking. This is for those people who "must have meat" with every meal.