| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Main, Dishes |
4 |
Servings |
INGREDIENTS
| 8 |
|
Lasagna noodles |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Chopped onions |
| 1 |
cn |
Ready cut tomatoes |
| 6 |
oz |
Can tomato paste |
| 1/2 |
c |
Water |
| 1 3/4 |
c |
Ricotta cheese |
| 1 |
|
L0 ounce pkg frozen chopped spinach, well drained |
| 1 |
c |
Mozzarella cheese |
| 1 |
|
Egg, slightly beaten |
| 2 |
tb |
Parmesan cheese, grated |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Dried minced garlic |
| 1/2 |
ts |
Basil |
INSTRUCTIONS
Cook pasta, drain and run cool water over it to cool. Heat oven to 350
degrees. In skillet, heat oil. Add onion and cook, stirring frequently
until tender. Add tomatoes, garlic, basil tomato paste and water. Heat to
boiling, reduce heat and simmer for 5 minutes, then set aside.
In bowl, stir together ricotta cheese, spinach, 1/2 cup mozzarella cheese,
egg, Parmesan cheese, salt and pepper. In bottom of l2 x 8 inch baking
dish, spread 3/4 cup tomato mixture. Lay noodles out on alumnium foil and
spread about 1/3 cup cheese filling on each noodle to within l-inch of
ends, roll up. Place roll-ups, seam side down in prepared dish, top with
remaining tomatoes. Cover. Bake 35 minutes or until hot and bubbly.
Sprinkle with remaining mozzarella cheese, and bake until cheese melts.
Posted to EAT-L Digest 09 Dec 96
From: J Wendel <jwendel@REDSHIFT.COM>
Date: Tue, 10 Dec 1996 07:39:46 -0800
A Message from our Provider:
“Jesus: to know him is to love him”