| 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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