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spinach lasagna rolls recipe

Written on Saturday, August 20, 2016 | 3:35:00 PM




Serves : servings 

Ingredients : 
- 12 oz (340 g) part-skim ricotta cheese
- ¾ cup (85 g) shredded mozzarella
- Nutmeg, freshly ground
- Salt and freshly ground pepper
- 1 tsp olive oil
- 2 cloves garlic, minced
- 6 oz (170 g) fresh baby spinach leaves (about 6 cups)
- 2 cups (480 ml) marinara sauce
- 10 cooked (600 g) lasagna noodles (no-boil noodles will not work)

Preparation Method :
1) Place the ricotta, mozzarella, and a pinch each of nutmeg, salt and pepper in a medium bowl and set aside.

2) Heat the olive oil over medium heat in a large skillet and add in the garlic and spinach. Cook, stirring often, until spinach is wilted. Drain off any excess liquid and finely chop the cooked spinach. Add the chopped spinach to the ricotta and season to taste, if needed, with salt and pepper.

3) Preheat oven to 350°F (176°C). Place 1 cup (237 ml) of the marinara sauce in the bottom of an 8x8-inch (20.5x20.5-cm) glass baking dish. Place 1 cooked lasagna noodle on a cutting board and spread with about ¼ cup (30 g) filling. Gently roll up, tucking the noodle underneath as you go. Place seam-side down in the sauce and continue with remaining noodles. Cover with the remaining marinara sauce and bake for 25–30 minutes.

4) Remove from oven and serve.

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