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Lasagne rolls with spinach sauce
Artist: _
Categories: Bakery, Pastas & Noodles, Pastry, Rolls, Spinach, Vegetables
Yield: 4
Rating: 0
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Ingredients:
-JUDI M. PHELPS
2 tbspButter or margarine
2 tbspOnion, finely chopped
1/2 tspGarlic, minced
2 tbspFlour
1 1/4 cupMilk
1/4 cupPlus 2 T. Parmesan cheese
-grated and divided
1/2 tspSalt, divided
1/4 tspPepper, divided
Ds Nutmeg
10 ozPkg. frozen chopped spinach
-cooked and thoroughly
-drained
15 ozContainer ricotta cheese
8 ozPkg. Mozzarella cheese
-shredded
1 Egg
1/2 tspMarjoram
1/4 tspBasil
12 Lasagne noodles (about 8 oz)
-cooked (al dente) and
-drained
Procedures:
1Preheat oven to 350 °F.
2In a medium saucepan, melt butter; add onion and garlic and saute 3 minutes or until onion is soft.
3Stir in flour; cook 1 minute.
4Add milk and stir over medium heat until thickened.
5Stir in 2 tablespoons parmesan cheese, ?tsp. salt, 1/8 tsp. pepper, and nutmeg.
6Pour sauce into blender container and add half of the spinach; puree until smooth.
7Pour sauce back into saucepan; stir in remaining spinach.
8Pour ?cup sauce into a deep 3-qt.
9Casserole.
10In a large bowl, combine ricotta, mozzarella, ?cup parmesan cheese, egg, marjoram, basil, ?tsp. salt, and 1/8 tsp. pepper.
11To assemble, lay noodles out flat.
12Spread 3 tablespoons cheese mixture over each, leaving 2" of noodle uncovered at one end.
13Starting at opposite end, roll up jellyroll style.
14Stand upright in casserole dish.
15Arrange rolls in dish to touch each other.
16Pour remaining sauce over rolls.
17Bake, covered, 30 minutes or until heated through.
 
 
 
 

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