Lasagna 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.

​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 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!

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