Spinach lasagna rolls

6 Servings

Ingredients

Quantity Ingredient
9 cooked lasagna noodles

Directions

1 c grated Parmesan cheese --

: divided

5 oz shredded part-skim

: mozzarella cheese -- (1¼ : cups)

15 oz lite ricotta cheese -- (1 : carton)

10 oz frozen chopped spinach -- (1 : package)

: thawed, drained and squeezed : dry

: Vegetable cooking spray 1 ½ c chopped tomato

32 oz no-salt-added tomato sauce : (4 cans)

1 ts dried oregano

1 ts dried basil

½ ts garlic powder

½ ts onion powder

¼ ts salt

: Fresh basil leaves -- : (optional)

Combine ¾ cup Parmesan cheese, mozzarella cheese, and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well.

Spread ⅓ 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 ¼ 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 <patti-Will-Mccoy@posdate: Tue, 15 Oct 1996 04:10:02 +0000

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