Lasagne rolls with spinach sauce

Yield: 4 Servings

Measure Ingredient
-JUDI M. PHELPS
2 tablespoons Butter or margarine
2 tablespoons Onion; finely chopped
½ teaspoon Garlic; minced
2 tablespoons Flour
1¼ cup Milk
¼ cup Plus 2 T. Parmesan cheese; grated and divided
½ teaspoon Salt; divided
¼ teaspoon Pepper; divided
dash Nutmeg
10 ounces Pkg. frozen chopped spinach; cooked and thoroughly drained
15 ounces Container ricotta cheese
8 ounces Pkg. Mozzarella cheese; shredded
1 Egg
½ teaspoon Marjoram
¼ teaspoon Basil
12 Lasagne noodles (about 8 oz) cooked (al dente) and drained

Preheat oven to 350 degrees F. In a medium saucepan, melt butter; add onion and garlic and saute 3 minutes or until onion is soft. Stir in flour; cook 1 minute. Add milk and stir over medium heat until thickened. Stir in 2 tablespoons Parmesan cheese, ¼ tsp. salt, ⅛ tsp. pepper, and nutmeg. Pour sauce into blender container and add half of the spinach; puree until smooth.

Pour sauce back into saucepan; stir in remaining spinach. Pour ½ cup sauce into a deep 3-qt. casserole. In a large bowl, combine ricotta, mozzarella, ¼ cup Parmesan cheese, egg, marjoram, basil, ¼ tsp.

salt, and ⅛ tsp. pepper.

To assemble, lay noodles out flat. Spread 3 tablespoons cheese mixture over each, leaving 2" of noodle uncovered at one end.

Starting at opposite end, roll up jellyroll style. Stand upright in casserole dish. Arrange rolls in dish to touch each other. Pour remaining sauce over rolls. Bake, covered, 30 minutes or until heated through. Source: Family recipe. Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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