Wednesday, March 10, 2010

Spinach Lasagna Rolls

This meal is a simple and nice change from the classic layered Lasagna.
A low-fat vegetarian dish, but yet is very filling and hearty.
As a family we all really enjoy these rolls, they are very delish!
Serve with garlic bread and a fresh green salad.
Very Yummy.

Spinach Lasagna Rolls
Makes 9 rolls


-9 lasagna noodles, cooked
-10 oz frozen chopped spinach, thawed and completely drained
-4 teaspoons olive oil
-1/2 cup finely chopped, onion
-4 garlic cloves, minced
-15 oz container of ricotta cheese
-1/2 cup grated Parmesan cheese
-1 1/2 cups shredded Mozzarella cheese
-1 egg
-salt and pepper
-24 oz Marinara Sauce (I like to use the brand Classico- Tomato Basil)

How To Make:

1. Preheat oven to 350°. Spread about 1 cup sauce on the bottom of a 9 x 12 baking dish.

2. Combine spinach, ricotta, Parmesan, Mozzarella, egg, salt and pepper in a medium bowl.

3. In a small sauce pan heat the oil and cook onion for about 5 minutes, add garlic and cook for 1 minute. Mix the cooked onions and garlic with the spinach and cheese mixture.

4. Place a piece of wax paper or foil on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over all the noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

5. Spread marinara sauce over the noodles in the baking dish and top each one with remaining mozzarella cheese. Tightly place foil over baking dish and bake for 40 minutes, or until cheese melts.

Makes 9 rolls.



Carrian said...

sounds wonderful and the picture turned out great too!

K said...

I have made this recipe 3 times and everyone LOVES easy to follow and a great go to dish for company