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Lasagna Pinwheels

So, tonight I was going to make spaghetti.  Well, turned out that I really didn’t have enough spaghetti.  So, what I did have was lasagna pasta, spaghetti sauce, ricotta, mozzarella, eggs, sour cream, frozen spinach, zucchini, sausage, & onions.  Those are all ingredients I’d say make a great lasagna!  But instead of your regular flat layered lasagna, I decided I’d do something a little different.  Now, I don’t know if this has been done before and I’m just ignorant of it but I felt pretty impromptu creative for throwing this together.  And, you know, I think this will be my new normal lasagna.  The greatest thing about it is that you don’t have to mess with cutting up the lasagna and risk it falling apart.  I found this just as easy, if not easier.  I do a lot of eye-ball cooking so the measurements are not exact.  I just threw this stuff together and baked.

Here’s what I did:

  1. I soaked the lasagna pasta in hot water with some salt (maybe a tsp) in a deep dish pan.  Filled it high enough to cover the pasta.  This makes it pliable.  I let this soak while doing #2.  Note: I did not precook the pasta.  It comes out al dente this way.  I used a clear 9×14 casserole baking dish that I later used to bake the lasagna.  I used 12 lasagna pastas.
  2. Sautéed the sausage with onions while breaking up into bits.  Just a note, the sausage I used was already flavored so I didn’t add any extra salt or anything other spices.
  3. Shredded 1 medium zucchini and crushed up frozen spinach (not the mushy kind in a can-like container, if stores still see that stuff).  I remember cooked mushy spinach in school and I’ve ONCE ( many, many years ago, like college or something) used frozen spinach in a container from the frozen section.  Never again.  I usually buy the fresh spinach in a bag from the produce section.  If I haven’t used it and it’s about to wilt into the spoiled stage, I throw it into the freezer.  (I hate to waste food.  I believe it’s bad stewardship.)  Put veggies in a big mixing bowl.
  4. Mixed sausage with veggie mix in its own big bowl.
  5. I mixed 1 container of ricotta, 1 c. shredded mozzarella (or more to your liking), 1 egg and 1 c. sour cream in a big mixing bowl.  I like extra head room to mix things; hence the “big” bowl.  (At this point,  I had 2 separate big bowls of mixed ingredients.)
  6. Prepped my work space.  Took pasta out of water and drained water from dish to use for baking the lasagna rolls.
  7. Laid out lasagna pasta in rows as in an assembly line.  Spread a layer of ricotta mix; then the sausage mix.  Then rolled up each pasta as in a rolling a cinnamon roll and lined up in ‘rolls’ in the baking dish.  (Okay, I called them pinwheels in my title b/c I thought that name was more catchy!  rather than ‘lasagna rolls’.  well, actually, that ain’t bad either.)
  8. After filling and rolling and lining up in casserole dish, I topped off with mozzarella and spaghetti sauce.  Baked @450 for 30 minutes.
  9. Yum!!

I wish I would have taken pictures of each stage for better visual b/c I appreciate visuals but I was in a hurry to finish dinner as my starving family awaited.  But here’s the end result.  Not as pretty as it first came out of the  oven (trust me, it was pretty) but it went down- good.

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