'Rolled' Lasagna with Lemon Zest Asparagus & Parsley Garlic Bread

This came about in a rather unexpected way.

I was working from a recipe for ‘Autumn’ Lasagna, which used wonderful flavors and themes for a mushroom-centric, smooth and creamy experience.
My only complaint was that the recipe saw fit to utilize some unnecessary techniques to take a roundabout approach to constructing a result that was – while tasty – awkward to actually eat.

So, deciding to use the same flavors for my own reinvention of the idea at a later point, I still had leftover cooked lasagna. The strips were a bit messy, a bit torn, but perfectly usable in my eyes. I also had left over ricotta, spinach, and sauce, so…

The result was rolled wedges drenched in sauce and some Parmesan, baked to oozing perfection! I was so pleased with how simple yet flavorful they were, and much easier to dish out – just personal pockets! – than the layered, sloppy traditional counterpart.

Full recipe(s) available upon request:

'Rolled' Lasagna with Lemon Zest Asparagus & Parsley Garlic Bread. Caya 2012.

As it goes...Caya 2012.