| 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 Marceline8@aol.com
on Nov 7, 1997
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