• 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.


  1. Cook noodles to direction, drain and set aside. You can under cook a little because they will be baked later.
  2. Simmer your tomato sauce while working on next steps.
  3. Sauté all of your ingredients above.
  4. 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.
  5. Transfer to a bowl and add in one egg to hold together. Spread mixture on each lasagna noodle and roll up.
  6. 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.
  7. Cover with foil and bake for 20-25 min on 350.
  8. 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.
  9. Do the same with a peppery Ultra Premium Olive Oil or you can use any of our herb infused olive oils. Wonderful Flavors!!!!!!