Wednesday, May 27, 2009

Spinach Lasagna Rolls

There are so many variations that will work with this deliciousness. Give it a go. I know you will love it.


1 cup grated Parmesan cheese, divided

1 1/4 cups grated mozzarella cheese

15 oz. carton ricotta cheese

10 oz. package fresh spinach chopped (if you use frozen thaw and drain before using)

Optional ingredient - cooked ground beef

1 1/2 cups chopped tomato

32 oz. tomato sauce (or favorite spaghetti sauce)

1 tsp. dried oregano

1 tsp. dried basil

1/2 tsp. onion powder

1/2 tsp. salt

9 cooked whole wheat lasagna noodles


Combine 3/4 cup parmesan, mozzarella, and ricotta. Add spinach (and ground beef if desired) In another bowl; combine the tomato, sauce, and spices. Spread some cheese mixture and sauce over each cooked noodle, and then roll it up. Place rolled noodles in a baking pan (Place extra sauce in the bottom of the baking pan and cover each noodle roll with a little sauce on top.) Cover with tin foil, bake at 350 degrees for 45 minutes. Uncover, top with remaining parmesan and bake for 10 more minutes.

Original source: My dear friend Amy. Thank you, thank you, thank you

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