Post by Jay on Mar 14, 2004 21:16:30 GMT -6
LASAGNA ROLL-UPS
INGREDIENTS:
8 ounces uncooked lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed and dried
2 tablespoons minced green onion
1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
1 (21 ounce) jar Alfredo sauce
1 cup shredded mozzarella cheese
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add
lasagna and cook for 8 to 10 minutes or until al dente. Rinse
in cold water and drain well. Meanwhile, in a large sauce pan
over medium heat add oil and cook broccoli or spinach and green
onions until tender, stirring frequently. Remove pan from heat
and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees. Place noodles in a single layer
on a sheet of waxed paper. Evenly spread some of the cheese
mixture on each noodle. Roll up each noodle from the short end,
jelly-roll style. In a 8x12 inch baking dish, spoon about 3/4
of the Alfredo sauce on the bottom and spread evenly. Arrange
the rolled noodles, seam side down, in the dish. Top with
mozzarella cheese and remaining sauce. Cover loosely with foil
and bake in preheated oven for 30 minutes or until hot and
bubbly and the cheese is melted. Serve.
Yield: 4-6 Servings
Jay
INGREDIENTS:
8 ounces uncooked lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed and dried
2 tablespoons minced green onion
1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
1 (21 ounce) jar Alfredo sauce
1 cup shredded mozzarella cheese
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add
lasagna and cook for 8 to 10 minutes or until al dente. Rinse
in cold water and drain well. Meanwhile, in a large sauce pan
over medium heat add oil and cook broccoli or spinach and green
onions until tender, stirring frequently. Remove pan from heat
and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees. Place noodles in a single layer
on a sheet of waxed paper. Evenly spread some of the cheese
mixture on each noodle. Roll up each noodle from the short end,
jelly-roll style. In a 8x12 inch baking dish, spoon about 3/4
of the Alfredo sauce on the bottom and spread evenly. Arrange
the rolled noodles, seam side down, in the dish. Top with
mozzarella cheese and remaining sauce. Cover loosely with foil
and bake in preheated oven for 30 minutes or until hot and
bubbly and the cheese is melted. Serve.
Yield: 4-6 Servings
Jay