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.