Monday, October 22, 2012

Spinach Lasagna Rolls from Lisa

9 Lasagna Noodles, cooked
10oz Frozen Choppend Spinach, thawed and drained
15oz Ricotta Cheese
½ Cup Parmesan Cheese, grated
1 Egg
32oz Tomato  Sauce
9 Tablespoons (approx 3oz) Mozzarella Cheese, shredded

Combine Spinach, Ricotta Cheese, Parmesan Cheese, Egg, Salt and Pepper in a medium bowl.
Ladle about 1 cup sauce on the bottom of a 9x12 tin foil dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
Take 1/3 cup of Ricotta Mixture and spread evenly over each noodle. Roll Carefully and place seam side down onto dish.
Ladle sauce over the noodles and top each noodle with 1 tablespoon Mozzarella Cheese.

Freezer Instructions: Cover twice with heavy duty foil to avoid freezer burn.

Cooking Instructions: Thaw. Bake covered at 350 degrees for 40 minutes, or until cheese melts.

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