Spinach Lasagne Rolls

Name: Spinach Lasagne Rolls
Yield: Serves 4 to 6
Ingredients: 1 tablespoon olive oil; 1 10-ounce package leaf spinach, thawed, drained, chopped; 1 15-ounce container ricotta cheese; 1/2 cup grated Parmesan; 1 egg, beaten to blend; 1 tablespoon chopped Italian parsley; Salt and pepper; 2 cups prepared spaghetti sauce; 8 lasagne noodles, freshly cooked; 1 1/4 cups grated mozzarella

By Isabella DeFazio

August 20, 2004

Recipe information

Yield
Serves 4 to 6

Ingredients

tablespoon olive oil

10-ounce package leaf spinach, thawed, drained, chopped

15-ounce container ricotta cheese

/2 cup grated Parmesan

egg, beaten to blend

tablespoon chopped Italian parsley

Salt and pepper

cups prepared spaghetti sauce

lasagne noodles, freshly cooked

1/4 cups grated mozzarella

Need to make a substitution?

Preparation

Preheat oven to 350°F. Heat oil in heavy medium skillet over medium-high heat. Add spinach and cook until tender, about 4 minutes. Cool. Combine spinach, ricotta, Parmesan, egg and parsley in large bowl. Season with salt and pepper. Spread 1 cup spaghetti sauce over bottom of 8-inch square baking dish. Pat 1 lasagne noodle dry with paper towel. Set on waxed paper sheet. Spread about 1/3 cup ricotta mixture over noodle. Carefully roll up noodle, starting at 1 short end, to enclose filling. Arrange seam side down in prepared dish. Repeat with remaining noodles. Top with remaining 1 cup sauce. Sprinkle with mozzarella. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before continuing.) Bake until cheese melts, about 45 minutes.

Explore Bon AppétitPasta Lasagna Pasta & Noodles Italian European Spinach Leafy Greens Vegetable Ricotta Cheese Parmesan Mozzarella Main Dinner Vegetarian Nut-Free Make Ahead Oven Bake Bon Appétit Epicurious

Recipe information

Ingredients

Preparation

Recipe notes