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Spinach Lasagna Rollups Recipe

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This recipe for Spinach Lasagna Rollups is from The Anderson Family Cookbook, Vol. II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 jar tomato sauce of your choosing
8 o.z shredded mozzarella cheese ( I use the low fat)
16 oz. part skim ricotta cheese
1 egg
2 tsp. dried basil
2 tsp. dried oregano
10 o.z frozen spinach package
2 tsp. granulated garlic
8 lasagna noodles (I use whole wheat)
Directions:
Directions:
Preheat oven to 375º F. Cook lasagna noodles according to package directions. Defrost the spinach in cold water or in the microwave. While noodles cook, mix ricotta cheese, egg, garlic, basil, and oregano in a medium size bowl. Make sure egg is thoroughly mixed in. Coat the bottom of a 13x9 glass baking dish with 1/2 cup of tomato sauce. Drain the lasagna noodles. On a cutting board, use 1 large spoonful of ricotta mixture to coat half of a noodle. Top with a spoonful of sauce, mozzarella, then spinach. Roll the coated portion toward the uncoated half of the noodle until you have rolled the entire noodle. Place in the baking dish. Repeat with the rest of the noodles. When all noodles are in the dish, top with remaining sauce and cheese. Sprinkle with grated Parmesan if desired. Bake for 30 mins. at 375º F or until cheese is melted and sauce is bubbling.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
This is a sort of healthy recipe if you use all the light/low fat versions of the cheeses and the whole wheat noodles.

 

 

 

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