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fluid Lasagna Noodles olive oil broccoli green onion Ricotta cheese Parmesan salt egg Alfredo Sauce Mozzarella cheese
Viewed: 14 - Published at: 7 years agoIngredients
- 8 ounces, fluid Lasagna Noodles
- 1 Tablespoon Olive Oil
- 10 ounces, fluid Frozen Chopped Spinach (or Broccoli), Thawed And Dried
- 2 Tablespoons Green Onion, Minced
- 15 ounces, weight Ricotta Cheese
- 1/4 cups Parmesan, Grated
- 1/2 teaspoons Salt
- 1 whole Egg
- 1 jar Alfredo Sauce
- Mozzarella Cheese, For Topping
Method
- Bring a large pot of lightly salted water to a boil.
- Add lasagna and cook for 8 to 10 minutes or until al dente.
- Rinse in cold water and drain well.
- Meanwhile, in a large sauce pan over medium heat, add oil and cook broccoli or spinach and green onions until tender, stirring frequently.
- Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
- Preheat oven to 375 degrees F.
- Place noodles in a single layer on a sheet of waxed paper.
- Evenly spread some of the cheese mixture on each noodle.
- Roll up each noodle from the short end, jelly-roll style.
- In a 8x12 inch baking dish, spray with cooking spray, then spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly.
- Arrange the rolled noodles, seam side down, in the dish.
- Top with mozzarella cheese and remaining Alfredo sauce.
- Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted.
- Serve.
