Lasagne Rollups
Yield
4 servingsPrep
20 minCook
55 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
lasagna noodles
|
*
|
| 1 | pound |
ricotta cheese
|
|
| 4 | ounces |
mozzarella cheese
grated |
|
| ½ | cup |
Parmesan cheese
grated |
|
| ½ | package |
spinach
chopped, frozen, cooked and drained well |
|
| 1 | each |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
pasta sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
lasagna noodles
|
*
|
| 453.6 | g |
ricotta cheese
|
|
| 115.6 | ml/g |
mozzarella cheese
grated |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 0.5 | package |
spinach
chopped, frozen, cooked and drained well |
|
| 1 | each |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
pasta sauce
|
* |
Directions
Cook noodles until easy to work with but very al dente.
Drain on flat cloth to get rid of exess moisture.
Assembly: Mix filling ingredients together well.
On each wide noodle place filling along entire strip leaving 1 inch at each end.
Gently roll each noodle carefully keeping the filling inside.
In a rectangular dish, cover bottom with sauce.
Place roll-ups side by side.
Pour enough sauce over top to partially cover.
Seal with foil. Bake at 375 for 45 min.
For a special topping use a white sauce, or bechamel.
