Yield: 1 servings
|\N \N||- G. Granaroli XBRG76A MM:MK VMXV03A|
8 lasagne noodles (San Giorgio if possible or an imported) *Cook noodles until easy to work with but very al dente. Drain on flat cloth to get rid of exess moisture.
Filling: 1 lb ricotta 4 oz grated mozzarella ½ cup grated Ital.
cheese ½ pk frozen chopped spinach, cooked and drained well 1 egg salt and pepper to taste Sauce: Any meat, marinara or jarred sauce if you prefer. I prefer homemade. There is a marinara sauce posted that is easy and good. I will post a meat sauce befor the end of the day.
Assembly: Mix filling ingredients together well. On each wide noodle place filling along entire strip leaving 1" at each end. Gently roll each noodle carefully keeping the filling inside. In a rectangular dish, cover bottom with sauce. Place roll-ups side by side. Pour enough sauce over top to partially cover. Seal with foil. Bake at 375 for 45 min. For a special topping use a white sauce or what is called "bachemal".
Low-Fat-Conversion: ricotta-Polly-o no fat mozzarella-Polly-o no fat grated cheese-Alpine lace Lite grated Parma egg- egg beaters or 2 egg whites sauce- any homemade without oil, butter or meat or Healthy choice.
This may be frozen in individual portions before or after cooking.
Have a meal on hand when you don`t have time to fuss.