| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetarian | Pasta dishe, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | pk | (10 oz) frozen chopped spinach, cooked and drained |
| 8 | oz | Cream cheese; softened |
| 1/4 | c | Chopped onion |
| 1/4 | c | Grated parmesan cheese |
| 1/8 | ts | Pepper |
| 1 | Clove garlic; minced | |
| 1 | Egg; slightly beaten | |
| 4 | oz | Shredded Monterey jack cheese, (1 cup) |
| 3 | cn | Tomato sauce; (8 oz. each) |
| 1/2 | ts | Sugar |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Basil leaves |
| 1/4 | ts | Oregano leaves |
| 1/4 | c | Grated Parmesan cheese |
| 10 | Lasagna noodles; cooked and drained |
INSTRUCTIONS
FILLING SAUCE NOODLES Heat oven to 350º. On cookie sheet, arrange noodles overlapping 1 inch. In small bowl, combine all filling ingredients except mozzarella cheese & mix well. Spread mixture on noodles; sprinkle with mozzarella cheese& roll up jelly roll fashion. With 2 spatulas place roll seam side down in a 12x8 inch(2 quart) baking dish. In small bowl combine all sauce ingredients except Parm. cheese. Por over roll. Sprinkle w/ parm cheese. Bake at350º for 30 minutes. Let stand 5 minutes before slicing. NOTES : Makes 6 nice servings Recipe by: ? Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] on Nov 7, 1997
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