What You Need:
1 medium size onion, diced
2 tbsp oil
2 large clove of garlic, grated
1 red pepper, chopped
1 green pepper, chopped
1 small package frozen spinach (thawed)
1 container ricotta cheese
1 package lasagna noodles (suitable for boiling, not ones you put hard in the oven)
1 tomato, chopped
tomato sauce -- I used sauce I made and froze during the summer but it's about a cans worth
1 tsp dried oregano
1 cup cheddar cheese, shredded
salt and pepper to taste
How to Make It:
Makes 15 roll-ups
On medium heat, heat your oil in a pan then add your onions, cooking until onions are soft. Add in your garlic and cook another minute.
Add in your tomatoes and peppers and then sprinkle with oregano and some salt and pepper. Cook until the tomatoes are very soft and slightly broken down; peppers should be soft, also.
Set the mix in a bowl in the fridge to cool.
Boil your lasagna noodles according to package instructions. You want them to be done but not too soft. Once they are done place them in a colander to dry.
Squeeze any excess water from thawed spinach. In a bowl, mix your ricotta with your spinach and some salt and pepper.
Once your veggie mix is cooled down mix it with your cheese and spinach.
Preheat your oven to 400F and place some of your pasta sauce in the bottom of a 9x13 glass pan.
On a flat surface, take one of your noodles and put it flat. Make sure the noodle is dry or the cheese won't stick as well. Use your fingers to press a layer of cheese onto the noodle, about 1/8inch thick. Sprinkle veggies on top of the cheese and press it down a bit. Then, roll the noodle up (not too tightly).
Place your noodles seam side down in your pan. I was able to fit three rows of five into my pan.
Top all of your noodles with the rest of your sauce and then your shredded cheese.
Bake for 20 minutes and then for an additional five under the broiler or until your cheese crisps a bit on top.
Still in the pan!
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