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Lasagna rolls

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Ingredients/Components

sugar - 2 tsp
pkg - 1 oz
salt - 1 item
water - 3/4 c
salad oil - 1 tsp
grated Parmesan cheese - 2 Tbsp
can tomato paste - 1 oz
ground black pepper - 1/8 tsp
medium onion, finely chopped - 1 item
can Italian plum tomatoes - 1 oz
Italian herb seasoning salt - 1/2 tsp
curly lasagna noodles about 9 - 8 oz
reduced fat or fat-free Ricotta cheese - 1 (15

How to make lasagna rolls:

Prepare sauce: In 10-inch skillet over medium heat, cook onion in hot oil (until tender). Add tomatoes and their liquid, tomato paste, sugar, herb seasoning, 1/2 teaspoon salt and 3/4 cup water. Heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 15 minutes; stir occasionally.

Prepare lasagna noodles as label directs. Prepare spinach as package directs. Drain and press until very dry. Preheat oven to 375°. Spoon sauce into shallow 2 1/2-quart casserole or 13 x 9-inch glass baking dish. In bowl, mix spinach, Ricotta, Parmesan, pepper and 1/4 teaspoon salt. Spread rounded 1/4 cup Ricotta filling on each noodle. Roll jelly roll fashion. Use serrated knife to slice each crosswise in half and arrange rolls, cut side down, in pan. Cover loosely with foil. Bake 35 to 40 minutes, until hot and bubbly.

Recipe categories: Pasta, Pasta, rice and grains, Lasagna.

Rating:

Average rating: 3, total votes: 4

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