Rolled Lasagna Wheels

Ingredients:

For the Lasagna Rolls:

• 12 lasagna noodles
• 1 pound (450g) ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups fresh spinach, chopped (or frozen spinach, thawed and drained)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon nutmeg (optional)
• Salt and pepper to taste
• 2 cups marinara sauce (homemade or store-bought)
• 1/2 cup shredded mozzarella cheese (for topping)
• Fresh basil or parsley for garnish (optional)

For the Marinara Sauce (if making homemade):

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 teaspoon sugar (optional, to balance acidity)
• Fresh basil for garnish (optional)

Instructions:

1. Cook the Lasagna Noodles:
   • Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain and lay the noodles flat on a clean kitchen towel or parchment paper to cool.
2. Prepare the Filling:
   • In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, chopped spinach, garlic powder, onion powder, nutmeg (if using), salt, and pepper. Mix until well combined and smooth.
3. Assemble the Lasagna Rolls:
   • Preheat your oven to 375°F (190°C). Spread 1/2 cup of marinara sauce over the bottom of a 9×13-inch baking dish.
   • Lay each lasagna noodle flat on a clean surface. Spread about 2-3 tablespoons of the ricotta mixture evenly over each noodle, leaving a small border at the edges. Carefully roll up each noodle from one end to the other, like a jelly roll.
   • Place each rolled lasagna wheel in the prepared baking dish.
4. Top and Bake:
   • Once all the lasagna wheels are arranged in the dish, pour the remaining marinara sauce over the top of the rolls, making sure they are well-covered.
   • Sprinkle the 1/2 cup of shredded mozzarella over the sauce.
   • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
5. Serve:
   • Remove the lasagna wheels from the oven and let them cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve hot, with extra marinara sauce on the side if you like.
6. Optional Homemade Marinara Sauce:
   • In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
   • Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, pepper, and sugar (if using). Bring to a simmer, reduce heat to low, and cook for 15-20 minutes, stirring occasionally.
   • Adjust seasoning to taste. Remove from heat and stir in fresh basil, if desired.

Tips:

• Vegetarian Variation: Add sautéed mushrooms, zucchini, or bell peppers to the ricotta mixture for extra flavor and texture.
• Meaty Variation: Add cooked ground beef, Italian sausage, or turkey to the marinara sauce for a heartier dish.
• Make-Ahead: Assemble the lasagna rolls up to a day in advance, cover, and refrigerate. Bake as directed, adding an extra 5-10 minutes to the cooking time if cold.
• Freezing: You can freeze the assembled, unbaked lasagna wheels in the baking dish. Cover tightly with foil and freeze for up to 2 months. Bake from frozen, adding about 20-30 minutes to the baking time.

Enjoy your delicious rolled lasagna wheels, a fun and elegant twist on a classic comfort food!