Italian recipes

Spinach Lasagna Rolls

Course : Italian
Source: Cooking Light, Jan/Feb 1995, page 125
Serves: 6

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Ingredients:

1 cup grated parmesan cheese -- divided

5 ounces shredded part-skim mozzarella cheese -- (1 1/4 cups)

15 ounces lite ricotta cheese -- (1 carton)

10 ounces frozen chopped spinach -- (1 package) thawed -- drained and squeezed dry

9 sheets cooked lasagna noodles

1 spray vegetable cooking spray

1 1/2 cups chopped tomato

32 ounces 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 bunch fresh basil leaves -- (optional)

Preparation / 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 350F 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).

Spinach Lasagna Rolls

Ingredients:

Preparation / Directions:

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