Spinach lasagne rolls

Yield: 1 servings

Measure Ingredient
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.

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