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Add a photoServings: 6
Ingredients
- 8 pcs lasagna, uncooked
- 2 tbsp. extra virgin olive oil
- 1/4 c. finely minced onion
- 1 3/4 c. stewed tomatoes (14 1/2 ounce. can)
- 2/3 c. tomato paste (6 ounce. can)
- 1 3/4 c. Ricotta cheese (15 ounce. container)
- 1 1/4 c. frzn minced spinach, thawed, well liquid removed
- 1 c. shredded Mozzarella cheese, divided
- 1 egg, slightly beaten
- 2 tbsp. Parmesan cheese
Directions
- Cook lasagna according to package; drain. Lay flat on foil to cold. Heat oven to 350 degrees. Saute/fry onion in oil till tender; add in tomatoes and paste. Heat to boiling, reduce heat and simmer 5 min, stirring to break up tomatoes; set aside in a bowl.
- Stir together Ricotta cheese, spinach, 1/2 c. Mozzarella cheese, egg, Parmesan cheese, salt and pepper. Place 3/4 c. tomato mix in bottom of 12x8 inch baking dish. Spread about 1/3 c. cheese filling on each noodle to within 1 inch of ends; roll up. Place roll-ups, seam side down in baking dish; top with remaining tomatoes.
- Cover; bake 35 min or possibly till warm an bubbly. Sprinkle with remaining cheese, continue baking till cheese melts. makes 4 servings.
- Ham variation: Cut 8 boiled ham slices in half lengthwise; place on noodle. Spread cheese mix and continue as directed in recipe.
- Sausage variation: 1/2 pound Italian sausage may be added with onion. Cook stirring to break up sausage till lightly browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 6 servings | |
| Calories 273 | |
| Calories from Fat 154 | 56% |
| Total Fat 17.27g | 22% |
| Saturated Fat 7.99g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 608mg | 25% |
| Potassium 595mg | 17% |
| Total Carbs 14.61g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 6.83g | 5% |
| Protein 16.7g | 27% |
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