Name: Spinach Lasagne Rolls
Yield: Serves 4 to 6
Ingredients: 1 tablespoon olive oil; 1 10-ounce package leaf spinach, thawed, drained, chopped; 1 15-ounce container ricotta cheese; 1/2 cup grated Parmesan; 1 egg, beaten to blend; 1 tablespoon chopped Italian parsley; Salt and pepper; 2 cups prepared spaghetti sauce; 8 lasagne noodles, freshly cooked; 1 1/4 cups grated mozzarella

Recipe information

Yield
Serves 4 to 6

Ingredients

1 tablespoon olive oil

1 10-ounce package leaf spinach, thawed, drained, chopped

1 15-ounce container ricotta cheese

1/2 cup grated Parmesan

1 egg, beaten to blend

1 tablespoon chopped Italian parsley

Salt and pepper

2 cups prepared spaghetti sauce

8 lasagne noodles, freshly cooked

1 1/4 cups grated mozzarella

Preparation

Preheat oven to 350°F. 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 1/3 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.

TagsPasta Lasagna Italian European Spinach Leafy Greens Vegetable Ricotta Cheese Dairy Parmesan Mozzarella Main Dinner Vegetarian Nut Free Make Ahead Oven Bake Bon Appétit

Recipe information

Ingredients

Preparation

Recipe notes