Spinach Lasagna Rolls (From Sunset)

  • 1 cup grated Parmesan cheese, divided
  • 1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
  • 1 (15-ounce) carton light ricotta cheese
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 9 cooked lasagna noodles
  • Vegetable cooking spray
  • 1 1/2 cups chopped tomato (one 15-oz can – drained)
  • 32 oz  no-salt-added tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • Fresh basil leaves, chopped

Combine 3/4 cup Parmesan cheese, mozzarella cheese, and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well.

Spread 1/3 cup spinach mixture on each lasagna noodle. Roll up jelly-roll fashion. Arrange, seam side down, in an 13 x 9″ baking dish coated with cooking spray. Set aside.

Combine chopped tomato and next 6 ingredients in a bowl, and stir well. Spoon tomato mixture over lasagna rolls. Cover and bake at 350° for 45 minutes. Uncover; top with remaining 1/4 cup Parmesan cheese, and bake an additional 10 minutes. Garnish with fresh basil leaves.

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