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Old 06-27-2005, 07:53 PM   #11
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Hey all I just got back from class, and I'm about to start my creation. Lugaru, oddly enough I was daydreaming in class and had the same thought. I think if we added some ricotta, this dish would have enough substance to even be a main course. Unfortunately i have no ricotta in the house, so that will be up to you all for now. But yeah, I think it would be fun for all of us to try this and see how we like it.

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Old 06-27-2005, 09:08 PM   #12
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OK- here's how everything went down:

1st of all, the flavor was great. Good call, whoever suggested Parmesan. I like the prosciutto in it as well, b/c it added a little bit of a salty flavor to the whole dish, but I think that will end up being a preference call. Also, it seems to taste good whether or not you eat it with marinara.

Now the bad news: Lasagna noodles were a bad call. Impossible to roll, and all of the stuff kept wanting to come out. Maybe the addition of ricotta would help this, but I think this dish might be better off if manicotti or some other noodle (i think someone mentioned wontons?) were used.

I think what this dish boils down to is a glorified manicotti, but after you bake it, cut it into medallions, and top it with the prosciutto and a little Parm,shortly rebake it, and it looks like something different. Presentation is cool with the medallions, IMO.

Good luck for any that try it, and let me know how it turns out!

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Old 06-28-2005, 09:20 AM   #13
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Collage Cook, here's a recipe that I have made on several occasions.

Spinich Stuffed Lasagna Ruffles

1(8oz)pkg. lasagna noodles, uncooked
1(8oz)pkg. cream cheese, softened
2(10oz)pkgs. frozen choppen spinich, thawed & well drained
1(15oz)carton ricotta cheese
2C.(8oz)shredded mozzarella cheese
1 1/2C. freshly grated parmesan cheese, divided
1 1/2tsp. Italian seasoning
1/4tsp. salt
1(320z)jar spaghetti sauce(or homemade)
Garnishes: fresh basil, grated parmesan cheese

Cook noodles according to package directions & drain. Place noodles on layers of waxed paper or plastic wrap.

Beat cream cheese with electirc mixer on medium speed until smooth. Stir in spinich, ricotta mozzarella, 1C. parmesan, Italian seasoning, & salt. Spread 1/2C cheese mixture evenly over each noodle. Roll up jelly roll fashion, starting at narrow end.

Pour spaghetti sauce into lightly greased 13x9x2 inch baking dish. Slice lasagne rolls in half crosswise. Place, cut side down, over sauce in dish. Sprinkle top with remaining parmesan cheese.

Bake covered at 350F for 25 minutes or until heated through. Garnish if desired. 6-10 servings.

I have made this in advanced & frozen it.

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