| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | March 1990 | 1 | servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | 10 ounce pac leaf spinach; thawed, drained, | |
| ; chopped | ||
| 1 | 15 ounce con ricotta cheese | |
| 1/2 | c | Grated Parmesan |
| 1 | Egg; beaten to blend | |
| 1 | tb | Chopped Italian parsley |
| Salt and pepper | ||
| 2 | c | Prepared spaghetti sauce |
| 8 | Lasagne noodles; freshly cooked | |
| 1 1/4 | c | Grated mozzarella |
INSTRUCTIONS
Preheat oven to 350F. Heat oil in heavy medium skillet over medium-high heat. Add spinach and cook until tender, about 4 minutes. Cool. Combine spinach, ricotta, Parmesan, egg and parsley in large bowl. Season with salt and pepper. Spread 1 cup spaghetti sauce over bottom of 8-inch square baking dish. Pat 1 lasagne noodle dry with paper towel. Set on waxed paper sheet. Spread about 1/3 cup ricotta mixture over noodle. Carefully roll up noodle, starting at 1 short end, to enclose filling. Arrange seam side down in prepared dish. Repeat with remaining noodles. Top with remaining 1 cup sauce. Sprinkle with mozzarella. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before continuing.) Bake until cheese melts, about 45 minutes. Serves 4 to 6. Bon Appetit March 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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