Yield: 4 Servings
|-JUDI M. PHELPS|
|2 tablespoons||Butter or margarine|
|2 tablespoons||Onion; finely chopped|
|½ teaspoon||Garlic; minced|
|¼ cup||Plus 2 T. Parmesan cheese; grated and divided|
|½ teaspoon||Salt; divided|
|¼ teaspoon||Pepper; divided|
|10 ounces||Pkg. frozen chopped spinach; cooked and thoroughly drained|
|15 ounces||Container ricotta cheese|
|8 ounces||Pkg. Mozzarella cheese; shredded|
|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@...