It’s utterly freezing today in NE Ohio and even though it’s March, we are in the middle of one of the seemingly worst storms yet this winter. It’s a complete white-out. I decided to make some traditional comfort food (read: a hearty Italian meal) for dinner. I have never made any type of lasagna rollup before, but put this recipe together as I went and it did not disappoint. Perfect warm meal to enjoy with a glass of red while watching the snow fall with all my boys. Enjoy!
Prep time: 15 min Total time: 30 min
16 oz. sour cream
1 cup grated parmesan cheese, plus more to top
crushed tomatoes – 28oz can
4 cups fresh spinach, washed
1 tbsp dried basil
1 tbsp dried parsley
1 tbsp garlic powder
fresh pressed garlic
1 tsp sugar, if desired
1 tsp salt
1 tsp pepper
Set a pot of water to begin boiling and preheat the oven to 350º.
Once water begins to boil, place lasagna noodles in and cook until tender but not too soft.
In a small saucepan, heat the can of crushed tomatoes until warm. Add the sugar to cut acidity, if desired. Add freshly pressed garlic to this tomato mixture.
Combine sour cream, cup of grated parmesan, 3 eggs, spices, salt, pepper in a mixing bowl. Once stirred completely, add the fresh spinach one handful at a time, until all leaves are covered in the mixture.
In a 9×13 baking dish, spread a bit of the tomato mixture on the bottom of the dish.
Once the noodles are tender, lay them flat and smear a small amount of the sour cream mixture onto the flat noodle – like you’re buttering a slice of toast. Then roll up the noodle and place on its side in the baking dish. Continue until all noodles & baking sheet are filled. Top with remaining tomato mixture and sprinkle on any additional parmesan cheese. Bake for 15 mins covered with foil.