When I saw lasagna spirals on Lynn’s blog, I knew I had to give it a try. I added it to my first menu and here it is. Rolling up little lasagnas sounded work intensive but wasn’t that bad. Also, they’re so fancy looking that I have something for a fancy menu.
This did take longer than I thought to make though. I didn’t get to try one until 9 p.m. Substitutions that I used were dried oregano and dried basil for the fresh basil. I couldn’t see buying all that basil for just a tablespoon. (Window sill herb garden, you say. I know, I say.)
Most of this was already on hand except the ricotta (low-fat) and fresh spinach. I wonder how it’d be with frozen spinach instead….
Hi, I’m a big tray of awesomeness. You know you want me.
Of course there was enough for quite a few servings so I took Lynn’s advice and grabbed all the one-cup containers I had. I found that I didn’t have as many as I thought so I started grabbing other containers. Let’s see which do best!
Ready for the freezer. Here’s hoping!
Filed under: Food | Tagged: cheese, italian, lasagna, oamc, Recipe, recipes, spinach, vegetarian
Oh that’s a gorgeous picture! I wish I had thought to take one of a single spiral, they really do look fancy
[...] I found a recipe for spinach with pine nuts (see recipezaar recipe here) and served it with the nuked lasagna spirals. [...]
Shucks
Thank you!
I’d eat that, and I’m by no means a vegetarian!