Spinach Lasagna Rolls Recipe
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Spinach Lasagna Rolls
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1 c grated Parmesan cheese --
: divided
5 oz shredded part-skim
: mozzarella cheese -- (1 1/4
: cups)
15 oz lite ricotta cheese -- (1
: carton)
10 oz frozen chopped spinach -- (1
: package)
: thawed, drained and squeezed
: dry
9 cooked lasagna noodles
: Vegetable cooking spray
1 1/2 c chopped tomato
32 oz no-salt-added tomato sauce
: (4 cans)
1 ts dried oregano
1 ts dried basil
1/2 ts garlic powder
1/2 ts onion powder
1/4 ts salt
: Fresh basil leaves --
: (optional)
Combine 3/4 cup Parmesan cheese, mozzarella cheese, and ricotta
cheese in a large bowl, and stir well. Add spinach, and stir well.
Spread 1/3 cup spinach mixture on each lasagna noodle. Roll up
jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in
half crosswise, using a serrated knife; arrange, cut side down, in an
11 x 7-inch baking dish coated with cooking spray. Set aside.
Combine chopped tomato and next 6 ingredients in a bowl, and stir
well. Spoon tomato mixture over lasagna rolls.
Cover and bake at 350 degrees for 45 minutes. Uncover; top with
remaining 1/4 cup Parmesan cheese, and bake an additional 10 minutes.
Yield: 6 servings (serving size: 3 lasagna rolls).
Recipe By : Cooking Light, Jan/Feb 1995, page 125
From: Patti Mccoy
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