Spinach Lasagna Rollatini

I want to announce a new partnership with The Gan Project. The Gan Project's mission from their site:

As a social and environmental justice organization, The Gan Project nourishes, protects, celebrates Jewish life through the cultivation of soil and community. We are building a regenerative food system that enlivens our tradition, embodies our values, and immerses our community in a rich educational and cultural experience.

They have a small farm at the JCC just behind the building I live in. I volunteer there and in return they provide me with some wonderful produce, literally grown in my backyard.

I made the recipe below with some great spinach they provided me. I served it at my annual Shavuos wine dinner. Shavuos is a the season when the first fruits, the bikkurim, were brought to beit hamikdash, the holy temple in Jerusalem. This time of year you can appreciate the many wonderful early vegetables such as greens and asparagus are coming in season.

4 1/2 Cheese Spinach Lasagna Rollatini

Ingredients:

12 Lasagna Noodles cooked one minute less than the package directions

1 Bunch of Fresh Spinach

2 Tbsp Butter

1 Large Can of Crushed Tomatoes

1 Large of Container Ricotta Cheese

Italian Seasoning to Taste

Salt and Pepper to taste

1 Ball of Fresh Mozzarella sliced

1 lb Shredded Mozzarella

1 lb Shredded Cheddar

Parmesan

Chop and saute the spinach in the butter. Once the spinach cooks down, mix it with the ricotta, 2/3 of the crushed tomatoes, Italian seasoning salt and pepper. Spread the ricotta mixture on the noodle. Sprinkle on the shredded mozzarella and cheddar and grate on the Parmesan. Roll up the noodle. Spread some of the crushed tomatoes in the bottom of the pan. Place the noodle in pan. Repeat with the other 11 noodles. Spread some more sauce on top of the noodles and top each one with a slice of the fresh sliced mozzarella. Bake at 350 until the mozzarella starts to brown. Let it set and serve.