go......
(we have a lot left over from a spinach ricotta pie recipe.....)
Lay a flank steak out on the cutting board, pound a little thinner with a mallet if necessary. Spread a layer of ricotta over the whole surface, then a layer of spinach leaves. Roll the whole thing up in a log and skewer it with 6-10 short skewers (I just cut regular wooden kebab sticks with hefty scissors.) Cut the meat in between each skewer, and admire your pretty spirals.
Grease a 9x13 glass baking dish, and put another layer of spinach leaves along the bottom (these are sacrificial, they will go in the garbage but make the pan a million times easier to clean,) then lay the spirals out flat and cook for 35 minutes at 350 F. Serve on a bed of more fresh spinach leaves.
Ooh, also!
Cut a bunch of roma tomatoes in half vertically, and scoop out the insides. Fill with ricotta, sprinkle with basil, and bake at 350 until softish and browning on the top--maybe like 20 minutes? I just eyeball it.
ooh sounds adaptable for mushrooms....
The tastiest lasagne recipes use a fair amount of ricotta.