Monday, September 27, 2010

Twirly Lasagna

It was my turn to host our "Life Group" this week.  There are 5 couples in our group, and we meet every other week.  The host home provides the meal and we take turns leading the group.  Currently we are studying the Parables of Jesus.  It's been interesting studying and discussing the Parables and hearing all the different points of view.  I've enjoyed getting to know our group better and learning about each person.

Things have been crazy around here lately, so I wanted something that would be easy to fix for dinner and wouldn't take me too long to prepare.  I opted for Twirly Lasagna. 

 I'm sure it has an official name, but that's what we call it around here! The whole dinner can be made (start to finish) in about 30 minutes - then 30 minutes to cook and you're done! Add a salad some garlic bread and you have a complete meal fit for company.

I'm not really into a heavy-cheesy lasagna and love the lightness of this dish.  I think if you give it a try, it may become your new favorite also!



I can't believe I didn't take any pictures of the process, but here's the final "product".

I was asked for my recipe...so here it is!  Enjoy.

Ingredients:
12 uncooked plain lasagna noodles (6 oz)

1 pound lean ground beef
1 large onion, chopped (1 cup)
1 jar (14 oz) tomato pasta sauce (any variety)
1 can (8 oz) mushroom pieces and stems, undrained
1 container (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 oz)
¼ cup grated Parmesan cheese
1 teaspoon salt
¼ teaspoon pepper
2 garlic cloves, finely chopped
Additional grated Parmesan cheese, if desired

Directions:

1. Heat oven to 350ºF. Cook and drain noodles as directed on package.

2. Cook beef and onion in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.

3. Mix ricotta cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, the salt, pepper and garlic. Spread 3 tablespoons of the cheese mixture over each noodle. Roll up each noodle; cut roll crosswise in half. Place cut sides down in beef mixture.

4. Cover and bake about 30 minutes or until hot. Serve with additional Parmesan cheese.

This will easily serve 8.  I usually double and make one to freeze.

Enjoy...until tomorrow,
debi

1 Cowgurls said:

laurie @ bargain hunting said...

What a wonderful recipe. I've never seen anything like this (I'm from Arkansas, you know!) Thank you for sharing this recipe. laurie