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Spinach Lasagna Rolls

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Ingredients
  Onion 1 , chopped
  Olive oil 1⁄4 Cup (4 tbs) (Use Good Quality)
  Garlic 3 Clove (15 gm), chopped
  Red pepper flakes 1⁄4 Teaspoon
  Sugar 1 Tablespoon
  Canned peeled plum tomatoes 56 Ounce, chopped (2 Cans, 28 Ounce Each)
  Carrot 1 , grated
  Zucchini 1 , grated
  Part skim ricotta cheese 2 Pound (1 Container)
  Egg 1
  Salt 1⁄2 Teaspoon
  White pepper 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Shredded mozzarella cheese 16 Ounce (1 Package)
  Grated parmesan cheese 1 Cup (16 tbs)
  Frozen chopped spinach 10 Ounce, cooked and drained well (1 Package)
  Lasagna noodles 9 Ounce, cooked, drained (1 Box, Curly Edge Preferred)
Directions

1. Saute chopped onion in olive oil until soft. Add garlic, red pepper flakes, sugar, and tomatoes, juice and all. Stir in grated carrot and zucchini. Salt and pepper to taste. Simmer the sauce for at least 1 hour, until the shredded vegetables have dissolved and the flavors have blended.
2. Put ricotta cheese in a large mixing bowl. Crack and stir the egg into the cheese. Add salt, pepper, and nutmeg. Add two-thirds of the shredded mozzarella and all of the Parmesan. Add chopped, drained spinach. Mix the filling well.
3. Once sauce and filling are done, spoon a ladle full of the cooked sauce to cover the bottom of a lasagna pan.
4. Place a generous 1/4 cup portion of the filling on one end of a lasagna noodle and roll it up, and place the roll in the pan. Repeat until the pan is full. Cover the rolls with sauce and sprinkle the remaining shredded mozzarella on top.
5. Bake in a 300° oven, covered, for 45 minutes, and uncovered for an additional 10 minutes. Let sit for 15 minutes to settle before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Healthy
Servings: 
15

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