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Spinach rolls

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Ingredients/Components

pkg - 2 oz
milk - 1 c
salt - 1/2 tsp
butter - 3 Tbsp
egg, slightly beaten - 1 item
all-purpose flour - 1/4 c
light cream - 1 c
pepper - 1/8 tsp
Parmesan cheese - 3/4 c
onion, chopped - 1/2 c
Ricotta cheese - 3/4 c
lasagna noodles - 8 item
shredded Mozzarella - 2 c
red pepper, seeded and finely chopped - 1 item

How to make spinach rolls:

Saute spinach briefly in butter. Preheat oven to 375°. Cook lasagna noodles according to package directions. Cool in a large bowl of cold water; set aside. Saute onion and red pepper with 3 tablespoons butter until tender (about 5 minutes). Combine spinach, onions, red pepper, 1 1/2 cups shredded Mozzarella, Ricotta cheese, 1/2 cup Parmesan and egg; set aside. Melt 1/4 cup butter in saucepan. Stir in flour. Add pepper and salt. Stir in milk and cream and remaining Parmesan. Bring to boil, stirring constantly. Boil and stir until thick. Remove noodles from water. Pat dry with paper towels. Spread about 1/2 cup spinach mixture over each noodle. Roll up jelly roll fashion starting at short end. Spread a small amount of sauce on bottom of buttered 2-quart rectangular baking dish. Place rolls in dish. Spoon remaining sauce over rolls. Sprinkle with remaining shredded Mozzarella. Bake 30 to 35 minutes or until hot and bubbly.

Recipe categories: Appetizers, Vegetables, North american.

Rating:

3.6

Average rating: 3.6, total votes: 5

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sugar, pkg, butter, water, mayonnaise, crescent rolls, frozen chopped spinach, ground red sweet peppers, frozen chopped spinach, thawed and well squeezed, or 3 jalapeno peppers, seeded and chopped