Cooking with Cosmo--2

This is from a past issue of Cosmo, and I actually found it online.  It's a delicious and easy lasagna fake out!  This one's a vegetarian meal,  but you could always add meat if you prefer.  The arugula salad featured is the same one I made with my salmon cakes.  I posted a photo in the previous Cooking with Cosmo blog entry, but I will post again so you can see it with the recipe!

Lasagna Spirals

Lasagna can be time-consuming, but these spirals are done in a snap! Even better, the individual servings look so elegant.

1 teaspoon olive oil
10 lasagna noodles
1 pound ricotta cheese
1 10-ounce package chopped frozen spinach, thawed (squeeze out water)
1 cup mozzarella cheese, shredded
6 basil leaves, chopped
1 egg, lightly beaten
1 garlic clove, minced
½ teaspoon each salt and pepper
4 cups tomato sauce
1 cup grated Parmesan cheese

 

Preheat oven to 350 degrees. Bring a large pot of salted water to boil. Add olive oil. Cook noodles 7 to 8 minutes. Drain. Mix ricotta, spinach, mozzarella, basil, egg, garlic, salt, and pepper in a bowl. Spread 1 cup tomato sauce in the bottom of a baking dish. Spread each noodle with a layer of ricotta mixture, then roll up and place seam side down into the dish. Top spirals with 1½ cups tomato sauce and ½ cup Parmesan cheese. Bake 20 minutes. Serve with extra sauce and cheese on the side.

Arugula Salad

The tender arugula has a peppery taste that is nicely tamed by the tangy lemon vinaigrette and rich Parmesan shavings.

4 cups baby arugula, washed and dried
¼ cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Salt and pepper
¼ cup Parmesan shavings

 

Place arugula in a salad bowl. In a dish, whisk oil, lemon juice, salt, and pepper to taste. Dress salad, and top with Parmesan.

And remember, Cooking = Love!