Ingredients:
- 9-12 Lasagna noodles (3 each plate)
- 2 packages frozen chopped spinach (or 2 full cups Packed tight baby spinach leaves)
- ½ cup chopped onion
- ½ cup chopped mushrooms
- 2 cloves minced garlic
- 3 tablespoons Serrano Chili Pepper Infused Vinegar
- ½ cup grated parmesan cheese
- ½ cup ricotta cheese
- Dash of dried basil, oregano, black pepper and sea salt
- 2-4 chopped diced Hanover tomatoes or Chunky tomatoes in the can (add in your own herbs to your sauce like you normally would (basil, oregano, rosemary, thyme, garlic, onion, pepper, etc.).
- To cut the acid our moms used to add a ¼ teaspoon of sugar, but now just use one of our aged dark balsamic vinegars);
- Fresh basil sprigs.
Directions:
- Cook noodles to direction, drain and set aside. You can under cook a little because they will be baked later.
- Simmer your tomato sauce while working on next steps.
- Sauté all of your ingredients above.
- Drain spinach or add fresh spinach to your blender with the sautéed onions, mushrooms & garlic, and cheeses for a creamy consistency, but only pulse. Do not liquefy.
- Transfer to a bowl and add in one egg to hold together. Spread mixture on each lasagna noodle and roll up.
- Cut in half and place on a baking sheet curly side of noodle up. To hold roll together, just add a little oil to each side and press together.
- Cover with foil and bake for 20-25 min on 350.
- Spoon in your hot tomato sauce in each spaghetti bowl, place three rollups in center and add drops of our Pomegranate Aged Balsamic Vinegar in a small drop circular motion.
- Do the same with a peppery Ultra Premium Olive Oil or you can use any of our herb infused olive oils. Wonderful Flavors!!!!!!