| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Cannelloni, Italian, Pasta | 4 | Servings |
INGREDIENTS
| 1/2 | pk | Lasagna noodles |
| 1 | lb | Pkg. chopped spinach |
| 2 | tb | Butter |
| 1 | c | Small curd cottage cheese |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Basil |
| 2 | tb | Grated Parmesan cheese |
| 2 | Eggs; beaten | |
| 1/2 | ts | Salt |
| 1 | ds | Pepper -White Sauce— |
| 1/4 | c | Butter |
| 1/4 | c | Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 2 | c | Milk |
| 2 | tb | Bread crumbs |
INSTRUCTIONS
Cook lasagna; drain. Cut each strip crosswise in half. Cook spinach in small amount water for 5 minutes; drain well. Cool. Mix spinach, 2 tablespoons butter, cottage cheese, nutmeg, basil, Parmesan cheese, eggs, salt and pepper. Place 1 tablespoon spinach mixture in center of each lasagna half. Roll up, beginning at narrow end; place rolls seam side down in greased casserole dish. Heat oven to 425 degrees while making white sauce. Melt butter over low heat. Stir in flour, salt and cayenne pepper slowly over low heat. Remove from heat. Stir in milk slowly and stir constantly (5 to 10 minutes). Heat until smooth and boiling over top; dot with butter. Bake for 15 minutes. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 280 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997
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