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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesy Lasagna Rolls Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
12 whole wheat lasagna noodles
4 cups baby spinach leaves, packed
475 g tub light ricotta cheese
1 egg, well beaten
1/4 cup Parmesan cheese
1/4 tsp nutmeg
1/4 tsp freshly ground black pepper
700 ml jar pasta sauce
1 cup shredded mozzarella cheese
Directions:
Directions:
Preheat the oven to 350 F.

In a large pot of salted boiling water, cook whole wheat lasagna noodles according to package instructions, stirring occasionally to prevent sticking. Rinse under cold water, making sure none of the sheets are stuck together. Drain.

Wash spinach leaves, drain and with water still clinging to the leaves, place spinach in a medium pot and cook, covered on high for 2 to 3 minutes or until spinach is fully wilted (stir occasionally to prevent scorching). Rinse under cold water. Squeeze out excess water and chop finely.

In a large mixing bowl, combine spinach, ricotta cheese, egg, Parmesan cheese, nutmeg and ground pepper. Combine well.

Cover the bottom of a 9 x 13 baking pan with pasta sauce. Spread 2 1/2 tbsp of ricotta mixture evenly over one lasagna sheet. Roll up and position in bottom of pan. Repeat 11 times. The rolls should fit snugly in the pan. (if necessary, cut the last two sheets in half, cross wise, to create two mini-rolls) Spoon over remaining sauce. Sprinkle with mozzarella cheese. Bake 40 to 45 minutes or until golden brown and bubbly around the edges. Makes 4 to 6 servings.

 

 

 

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