Ruffles

Those of you who have follow my blog regularly already know that I don't like to make large quantities of food.  I would much rather take my time making a smaller portion - extra something special.  Due to the nature of my job as a chef, sometimes I just can't escape mass food production.  This weekend I am coordinating 3 meals and 2 snacks for 40 men.  (120 meals and 80 snacks over 2 days.)   My approach to feeding men is quite different than the strategies that I use to feed women.   A chicken salad croissant with fresh fruit just isn't going to cut it for these guys.  I decided instead to make some big trays of lasagna to fill the bellies of these hungry men.  I like to make lasagna because I can make it a day or two in advance.  I have my own take on lasagna that I call lasagna ruffles.  It's essentially the same ingredients as traditional lasagna but the presentation is much more elegant.
 

Spinach Stuffed Lasagna Ruffles
16 ounces lasagna noodles        2 cups mozzarella
8 ounces cream cheese               1 ½ teaspoons Italian Season.
10 ounces spinach, drained        ¼ teaspoon salt
1 ½ cups Parmesan cheese        32 ounces spaghetti sauce
15 ounces ricotta cheese

Cook noodles according to package directions and drain.  I like to lay mine out on a cookie sheet to cool.  (Since I was feeding 40 - I quadrupled the recipe.)



Beat cream cheese until smooth.  Stir in spinach, 2/3 cup Parmesan, ricotta, mozzarella, Italian seasoning and salt. 

  Pour sauce in bottom on pan.

This is how I set up my counter to make over 100 lasagna ruffles.

 
Spread ¼ cup filling over each cooked noodle.

Roll up.

Cut each lasagna roll in half.

Place them cut side down in sauce.

Top with remaining cheese.

When I arrive at the venue this weekend, all I have to do is pop these pans of lasagna into the oven for 30 minutes at 350.  While the ruffles cook, I'll set out some fresh bread, a green salad and 5 dozen black bottom cupcakes.  Sounds like a good dinner to me.

Ciao!


Spinach Stuffed Lasagna Ruffles
16 ounces lasagna noodles        2 cups mozzarella
8 ounces cream cheese               1 ½ teaspoons Italian Season.
10 ounces spinach, drained        ¼ teaspoon salt
1 ½ cups Parmesan cheese        32 ounces spaghetti sauce
15 ounces ricotta cheese

Cook noodles and drain.  Beat cream cheese until smooth.  Stir in spinach, 2/3 cup Parmesan, ricotta, mozzarella, Italian seasoning and salt.  Spread ¼ cup filling over each cooked noodle.  Roll up.  Pour sauce in bottom on pan.  Cut each lasagna roll in half and place them cut side down in sauce.  Top with remaining cheese.  Bake 30-40 minutes at 350.