| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Boxes; (10-oz) frozen chopped spinach |
| 1 |
|
Container; (15 oz) ricotta cheese |
| 1 1/2 |
c |
Freshly grated parmesan cheese |
| 3 |
lg |
Eggs |
| 1/4 |
lb |
Thinly sliced proscuitto; chopped fine |
| 1/4 |
c |
Minced fresh parsley |
| 10 |
|
7-inch squares instant lasagne; (no boil) |
| 6 |
c |
Tomato sauce |
INSTRUCTIONS
Cook spinach according to package instructions and drain well. Squeeze
spinach dry by handfuls and chop fine. In a bowl stir together spinach,
ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to
taste.
Preheat oven to 375 degrees and oil a 13 by 9-inch baking dish.
In a large bowl of cold water soak lasagne squares until softened, about 15
minutes. Drain squares and pat dry between paper towels. Spread 1 cup
tomato sauce on bottom of prepared dish. Working with 1 square at a time,
spread about 1/3 cup filling along one edge and roll up to enclose filling,
leaving ends open.
Arrange cannelloni as formed, seam sides down, in one layer in dish. Spoon
2 cups sauce evenly over cannelloni, covering them, and sprinkle with
remaining 1/2 cup Parmesan.
Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes
before serving. Serve cannelloni with remaining tomato sauce, heated.
Yield: 6 servings
NOTES : Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9051
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
A Message from our Provider:
“You can spurn God’s love for only so long”