Ricotta Lasagna Swirls

I first made this recipe for my grandfather when I was in 7th grade. He’s had heart disease and cardiac problems for my entire life and since he was coming to visit, I wanted to make him something healthy for his heart. I found this recipe in the American Heart Association Cookbook (circa 1990) and have been making it ever since! My grandfather loved it and I always think of him and that first dinner whenever I make this dish. He’s been battling lung cancer since last fall and I’ve been thinking of him so much, so I see this as my own little culinary tribute to our memories together. They’re healthy, delicious and very low in sodium (good for the heart!). Plus, super easy to assemble and bake.

All laid out and ready to roll!

Ricotta Lasagna Swirls

Makes 4 servings
Recipe courtesy American Heart Association Cookbook

8 lasagna noodles, cooked
1 package frozen spinach, thawed and drained
2 tablespoons grated fresh Parmesan cheese
1 cup ricotta cheese
1/4 teaspoon nutmeg
Pepper, to taste
2 cups tomato sauce
2 cloves minced garlic
1/2 cup chopped onions
1 tablespoon olive oil
1/2 teaspoon basil
Pepper, to taste

Mix spinach, cheeses, nutmeg, and pepper in medium-sized bowl. Spread mixture evenly along entire length of each noodle; roll each and place on side in greased 8×8-inch baking dish.

For sauce, saute garlic and onions in oil, add the rest of the ingredients. Simmer 15 to 20 minutes. Cover swirls in pan with sauce.

Bake at 350 for 20 minutes.


~ by spontaneoustruth on May 10, 2010.

2 Responses to “Ricotta Lasagna Swirls”

  1. What a sweet story! ❤

  2. Looks nomerific

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