| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dishes, Main | 4 | Servings | |
INGREDIENTS
| 8 | Lasagna noodles | |
| 2 | T | Olive oil |
| 1/4 | c | Chopped onions |
| 1 | Ready cut tomatoes | |
| 6 | oz | Can tomato paste |
| 1/2 | c | Water |
| 1 3/4 | c | Ricotta cheese |
| 1 | L0 ounce pkg frozen chopped | |
| spinach well drained | ||
| 1 | c | Mozzarella cheese |
| 1 | Egg, slightly beaten | |
| 2 | T | Parmesan cheese, grated |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1/2 | t | Dried minced garlic |
| 1/2 | t | Basil |
INSTRUCTIONS
Cook pasta, drain and run cool water over it to cool. Heat oven to 350 degrees. In skillet, heat oil. Add onion and cook, stirring frequently until tender. Add tomatoes, garlic, basil tomato paste and water. Heat to boiling, reduce heat and simmer for 5 minutes, then set aside. In bowl, stir together ricotta cheese, spinach, 1/2 cup mozzarella cheese, egg, Parmesan cheese, salt and pepper. In bottom of l2 x 8 inch baking dish, spread 3/4 cup tomato mixture. Lay noodles out on alumnium foil and spread about 1/3 cup cheese filling on each noodle to within l-inch of ends, roll up. Place roll-ups, seam side down in prepared dish, top with remaining tomatoes. Cover. Bake 35 minutes or until hot and bubbly. Sprinkle with remaining mozzarella cheese, and bake until cheese melts. Posted to EAT-L Digest 09 Dec 96 From: J Wendel <jwendel@REDSHIFT.COM> Date: Tue, 10 Dec 1996 07:39:46 -0800
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Nutrition (calculated from recipe ingredients)
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Calories: 660
Calories From Fat: 214
Total Fat: 24.3g
Cholesterol: 103.2mg
Sodium: 1205.4mg
Potassium: 925.2mg
Carbohydrates: 75g
Fiber: 5.9g
Sugar: 6.7g
Protein: 36.7g