| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Main dishes, Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil from (oil-packed) sun-dried tomatoes |
| 2 |
|
Onions;, finely chopped |
| 4 |
|
Cloves garlic;, minced |
| 1 |
cn |
(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 |
pk |
(10oz. each) frozen chopped spinach, thawed and squeezed dry |
| 2 |
|
Eggs |
| 1/2 |
ts |
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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