Back to School Food: Lasagna Spinach Roll Ups

Carambola (Starfruit)

Snack Pick of the Week

Back to School Food: Lasagna Spinach Roll Ups

Serves 2-4

If you’re serving garlic bread with it, heat the bread in the oven during the last 15 minutes while the casserole heats through. This dish is great- it can be made ahead, it is very good leftover, and is also makes a fine breakfast! Recipe easily doubles or triples. Sauce:

2 cloves garlic, minced

1 tsp. olive oil

1 28-oz. can crushed tomatoes

1/2 tsp. dried basil

Salt and pepper

Filling:
10 oz. pkg. frozen chopped spinach, thawed and squeezed

2 Tbs. grated Pecorino Romano cheese

1 cup whole milk or part skim ricotta

1/4 tsp. nutmeg

Salt and pepper, to taste

8 cooked lasagna noodles

For the sauce, in a medium pan, sauté garlic in olive oil until fragrant. Add the tomatoes, basil, salt, and pepper. Simmer gently while preparing remaining ingredients.

For the filling, in a bowl, combine spinach with grated cheese, ricotta, nutmeg, salt, and pepper.

To assemble casserole, spread each noodle with 2 to 3 tablespoons of mixture. Roll up, turn on end, and place in an 8x5-inch casserole. Pour the sauce over the noodles. Bake at 350° for 30 minutes or until heated thoroughly. Serve with huge amounts of garlic bread.

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Carambola (Starfruit)

	Unique star shape when sliced cross-wise. No need to peel.
	Thin, glossy yellow skin with a few brown spots indicates ripeness
	Great as a garnish or on the grill
	Tangy sweetness. Surprise lunchbox treat!

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Snack Pick of the Week

Ryvita Crispbreads spread with :

	Freshly ground peanut butter
	Fruit Preserves
	Cottage Cheese

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