Spinach Ricotta Swirls
|Vegetable oil spray||1|
|Olive oil||1 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced (Large Cloves)|
|Water||1⁄4 Cup (4 tbs)|
|Canned no salt added tomato paste||6 Ounce (1 Can)|
|Chicken broth||2 Cup (32 tbs) (Homemade / Commercial Low Sodium Variety)|
|Italian herb seasoning||1 Teaspoon|
|Frozen chopped spinach||20 Ounce, Defrosted (2 Packages, 10 Ounce Each, No Salt Added)|
|Ricotta cheese||8 Ounce (Low Fat / Low Sodium, 1 Cup)|
|Grated parmesan cheese||2 Tablespoon|
|Pepper white||1⁄4 Teaspoon|
Cook lasagna noodles according to package directions, omitting salt.
Drain and set aside.
Preheat oven to 350° F.
Lightly spray an 8-x-8-inch baking dish with vegetable oil.
Heat olive oil in a saucepan over medium-low heat.
Add onion, garlic and water.
Cook until water evaporates and onion begins to saute in oil.
Stir in tomato paste, broth, herb seasoning and salt.
Simmer 5 minutes, or until slightly thickened.
Remove from heat.
Squeeze moisture out of spinach.
In a bowl, combine spinach, ricotta, Parmesan, pepper and nutmeg.
Spread a scant 1/3 cup filling along the length of each cooked noodle.
Roll each noodle and place it on its side in prepared baking dish.
Be sure sides of rolled noodles do not touch each other.
Pour sauce over lasagna rolls and bake 25 to 30 minutes, or until thoroughly heated.