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Lasagna Spirals

pasta

9 lasagna noodles
1 cup shredded mozzarella cheese
1 tablespoon chopped fresh parsley or basil
----FILLING----
1 package (10 oz) frozen spinach; thawed
2 teaspoons olive oil
4 cups sliced mushrooms; about 10 ounces
1 onion; chopped
4 cloves garlic; minced
1 teaspoon dried basil
1/2 teaspoon (each) salt and pepper
1 egg; lightly beaten
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese
----TOMATO CREAM SAUCE----
2 tablespoons butter
1 onion; finely chopped
4 teaspoons all-purpose flour ground
3/4 cup 10% cream
2-1/2 cups canned diced tomatoes
1/2 teaspoon (each) salt and pepper

In large pot of boiling salted water, cook noodles for 8 to 10 minutes or until tender but firm. Drain; rinse under cold water. Arrange in layer on towels. Filling: Meanwhile, squeeze spinach dry; chop (if not chopped). In skillet, heat oil over medium heat; cook mushrooms, onion, garlic, basil, salt and pepper, stirring once, for about 15 minutes or until starting to brown and liquid is evaporated. Stir in spinach; cook, stirring, for 2 minutes. Let cool for 5 minutes. Stir in egg, ricotta cheese and Parmesan cheese. Tomato Cream Sauce: In saucepan, melt butter over medium heat; cook onion, stirring occasionally, for 8 minutes or until very soft. Sprinkle with flour; cook, stirring, for 1 minute. Stir in cream and bring to boil; cook for 1 minute. Drain tomatoes, reserving juice. Add tomatoes to pan along with salt and pepper; bring to boil. Transfer to food processor or blender; purée until smooth. Blend in reserved tomato juice. Set 1/2 cup of the sauce aside; pour remaining sauce into 13- x 9-inch (12 cup) baking dish. Working with 1 noodle at a time, lay noodle on work surface; spread with 1/2 cup of the spinach mixture, leaving 1/4-inch border uncovered. Starting at short end, roll up. Cut in half lengthwise; place, cut side down, in sauce. Drizzle rolls with reserved sauce; sprinkle with mozzarella cheese. Cover tightly with foil. Bake in 350°F oven for 40 minutes or until bubbly. Uncover and broil for 2 minutes or until golden. Let stand for 10 minutes before serving. Sprinkle with parsley.

Contributor: Canadian Living - April, 1998

Yield: 6 servings

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