Lasagna Spirals

Ingredients and Weight:

• 1 pound lasagna noodles
• 1 cup marinara sauce
• 1 cup ricotta cheese
• 1 cup cottage cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh spinach, chopped
• 1/4 cup chopped fresh basil
• 1/4 cup diced yellow onion
• 1/4 cup minced garlic
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2.5 (Simple to Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package directions and drain.
3. In a large bowl, combine marinara sauce, ricotta cheese, cottage cheese, Parmesan cheese, spinach, basil, onion, garlic, Italian seasoning, salt, and pepper.
4. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
5. Place a few spoonfuls of the filling mixture on each lasagna noodle and roll up.
6. Arrange the lasagna spirals in the baking dish.
7. Bake for 30 minutes, or until the cheese is melted and bubbly.
8. Let stand for 10 minutes before serving.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15g
• Protein: 20g
• Carbohydrates: 45g
• Fiber: 5g

Dish Characteristics:

• Creamy and cheesy filling
• Spiral-shaped lasagna noodles
• Vibrant colors and flavors from spinach and basil
• Perfect for vegetarian and American palates

User Comments:

• "This lasagna is so delicious! The spiral noodles make it extra fun to eat."
• "I love the combination of spinach and basil in this recipe. It gives the dish a fresh and flavorful twist."
• "This is my go-to vegetarian lasagna recipe. It's always a hit with my family and friends."
• "I added some extra mozzarella cheese on top for a cheesy crust."
• "This dish is easy to make and looks impressive when served."

Special Precautions and Tips:

• Make sure to drain the lasagna noodles well before rolling them up, or the filling will be too wet.
• If you don't have fresh spinach, you can use frozen spinach. Just be sure to thaw it and squeeze out any excess moisture before using.
• This dish can be prepared ahead of time and refrigerated for up to 3 days before baking.