| 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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