| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Main dishes, Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Oil from, oil-packed |
|
|
sun-dried tomatoes |
| 2 |
|
Onions, finely chopped |
| 4 |
|
Cloves garlic, minced |
| 1 |
|
28oz. whole tomatoes in |
|
|
thick puree |
| 1/4 |
c |
Chopped, oil-packed |
|
|
sun-dried tomatoes |
| 1/3 |
c |
Dry red wine |
| 1 |
|
Container, 30oz ricotta |
|
|
cheese |
| 2/3 |
c |
Shredded provolone cheese |
| 2 |
|
10oz. each frozen chopped |
|
|
spinach thawed and |
|
|
squeezed dry |
| 2 |
|
Eggs |
| 1/2 |
t |
Pepper |
| 12 |
|
Lasagna noodles |
INSTRUCTIONS
Preheat oven to 350. Heat oil in skillet over medium heat. Add onions
and garlic; cook, stirring 5 minutes; remove half to bowl. Add canned
and dried tomatoes, red wine and oregano to skillet. Simmer 10
minutes, stirring. Season with salt and pepper to taste; pour into 13
x 9 baking dish. To bowl of onion mixture, add remaining ingredients.
Place one lasagna noodle on work surface. Spread with 1/3 cup cheese
mixture and roll up, place in dish. Repeat with remaining noodles and
cheese mixture. Cover with foil and bake 45 minutes until heated
through. Typed by "Essie" Ethel R. Snyder <essie49@juno.com> Date
October 19, 1997 Recipe by: First for women magazine -- April 22, 1996
Posted to MC-Recipe Digest V1 #853 by essie49@juno.com (Ethel R
Snyder) on Oct 19, 1997
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