Valentine's Day Special- Entree
I know I am posting this a month after Valentine's Day but it was so delicious that I couldn't resist. Lasagna Roll Ups are perfect for a romantic dinner for two. Easy to put together and tastes delicious. Like Lasagna, there are many versions to this dish. I love the combination of spinach and mushrooms and decided to make this. It was the perfect compliment to the appetizer. This version is a fusion of Italian and Mexican Cuisine. Enjoy!
Serves: 2
Ingredients:
1 bunch Spinach (chopped)
1 cup baby bella mushrooms (chopped)
1 cup baby bella mushrooms (chopped)
2 green chillies (to taste)
3-4 garlic pods (peeled and minced)
1 12oz can of Enchilada sauce
3 oz of Goat Cheese
2 tbsp Dill (finely chopped)
1 tsp garlic salt
4 sheets Lasagna (Cooked al dente and cooled)
1/4 cup Mozzarella cheese (grated)
1/4 cup Cheddar cheese (grated)
Salt
Oil
Method:
1. Preheat oven to 375. Remove goat cheese from the fridge to soften.
2. Heat a pan on medium heat.
3. Add 1 tbsp of oil.
4. Add green chilies and minced garlic and saute for 1 minute.
5. Add chopped spinach and chopped mushroom and a pinch of salt and saute for 4-5 mins or until spinach is cooked and the water from the spinach has cooked out.
6. Taste and add salt if necessary and mix well. Set aside to cool.
7. Place goat cheese in a bowl and using a fork mash to soften.
8. Add garlic salt, chopped dill and mix well.
9. Pour 1/4 of the canned Enchilada sauce into a buttered dish.
10. Place a cooked lasagna sheet on a plate and spread one tbsp of goat cheese mix onto it to form the first layer.
11. Next spread a tbsp on sauted spinach and mushroom on top of the goat cheese as the second layer.
12. Roll the lasagna from one end to the other.
13. Place rolled lasagna in buttered dish on the enchilada sauce.
14. Follow #13 until all 4 lasagna sheets are rolled.
15. Pour the remainder of the enchilada sauce on the rolled lasagnas.
16. Sprinkle Mozzarella cheese and cheddar cheese on top of the rolled lasagnas.
17. Place in oven and back for 20 mins or until cheese has melted.
18. Remove from oven, cool for 5 mins and serve!
Tip: You can substitute the Enchilada Sauce for a Bechamel Sauce.
2 tbsp Dill (finely chopped)
1 tsp garlic salt
4 sheets Lasagna (Cooked al dente and cooled)
1/4 cup Mozzarella cheese (grated)
1/4 cup Cheddar cheese (grated)
Salt
Oil
Method:
1. Preheat oven to 375. Remove goat cheese from the fridge to soften.
2. Heat a pan on medium heat.
3. Add 1 tbsp of oil.
4. Add green chilies and minced garlic and saute for 1 minute.
5. Add chopped spinach and chopped mushroom and a pinch of salt and saute for 4-5 mins or until spinach is cooked and the water from the spinach has cooked out.
6. Taste and add salt if necessary and mix well. Set aside to cool.
7. Place goat cheese in a bowl and using a fork mash to soften.
8. Add garlic salt, chopped dill and mix well.
9. Pour 1/4 of the canned Enchilada sauce into a buttered dish.
10. Place a cooked lasagna sheet on a plate and spread one tbsp of goat cheese mix onto it to form the first layer.
11. Next spread a tbsp on sauted spinach and mushroom on top of the goat cheese as the second layer.
12. Roll the lasagna from one end to the other.
13. Place rolled lasagna in buttered dish on the enchilada sauce.
14. Follow #13 until all 4 lasagna sheets are rolled.
15. Pour the remainder of the enchilada sauce on the rolled lasagnas.
16. Sprinkle Mozzarella cheese and cheddar cheese on top of the rolled lasagnas.
17. Place in oven and back for 20 mins or until cheese has melted.
18. Remove from oven, cool for 5 mins and serve!
Tip: You can substitute the Enchilada Sauce for a Bechamel Sauce.
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