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| Spinach Lasagna Rolls Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 6
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Ingredients
1 cup grated parmesan cheese; divided
5 oz shredded part-skim mozzarella chees; e, (1 1/4 cups)
15 oz lite ricotta cheese; (1 carton)
10 oz frozen chopped spinach; (1 package), thawed, drai
9 cooked lasagna noodles
1 vegetable cooking spray
1 1/2 cup chopped tomato
32 oz no-salt-added tomato sauce; (4 cans)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1 fresh basil leaves; (optional)
Cooking Directions:
Combine 3/4 cup Parmesan cheese, mozzarella cheese, and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well.
Spread 1/3 cup spinach mixture on each lasagna noodle. Roll up jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in half crosswise, using a serrated knife; arrange, cut side down, in an 11 x 7-inch baking dish coated with cooking spray. Set aside.
Combine chopped tomato and next 6 ingredients in a bowl, and stir well. Spoon tomato mixture over lasagna rolls.
Cover and bake at 350 degrees for 45 minutes. Uncover; top with remaining 1/4 cup Parmesan cheese, and bake an additional 10 minutes. Yield: 6 servings (serving size: 3 lasagna rolls). Recipe By : Cooking Light, Jan/Feb 1995, page 125
pasta
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