Yield: 1 servings
|1 tablespoon||Olive oil|
|1 \N||10 ounce pac leaf spinach; thawed, drained,|
|\N \N||; chopped|
|1 \N||15 ounce con ricotta cheese|
|½ cup||Grated Parmesan|
|1 \N||Egg; beaten to blend|
|1 tablespoon||Chopped Italian parsley|
|\N \N||Salt and pepper|
|2 cups||Prepared spaghetti sauce|
|8 \N||Lasagne noodles; freshly cooked|
|1¼ cup||Grated mozzarella|
Preheat oven to 350F. Heat oil in heavy medium skillet over medium-high heat. Add spinach and cook until tender, about 4 minutes. Cool. Combine spinach, ricotta, Parmesan, egg and parsley in large bowl. Season with salt and pepper. Spread 1 cup spaghetti sauce over bottom of 8-inch square baking dish. Pat 1 lasagne noodle dry with paper towel. Set on waxed paper sheet. Spread about ⅓ cup ricotta mixture over noodle. Carefully roll up noodle, starting at 1 short end, to enclose filling. Arrange seam side down in prepared dish. Repeat with remaining noodles. Top with remaining 1 cup sauce. Sprinkle with mozzarella. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before continuing.) Bake until cheese melts, about 45 minutes.
Serves 4 to 6.
Bon Appetit March 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.