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Categories:
weight Lasagna Noodles Ricotta cheese frozen spinach egg Parmesan cheese salt pepper pasta sauce Mozzarella cheese Parmesan cheese
Viewed: 90 - Published at: 2 years agoIngredients
- 12 ounces, weight Lasagna Noodles
- 15 ounces, weight Ricotta Cheese
- 10 ounces, weight Chopped, Frozen Spinach, Drained Well
- 1 whole Egg
- 4 ounces, weight Proscuitto, Chopped
- 1 cup Parmesan Cheese, Grated
- 1 teaspoon Salt
- 1/2 teaspoons Pepper
- 24 ounces, fluid Pasta Sauce
- 1 cup Mozzarella Cheese, Grated
- 1/4 cups Parmesan Cheese, Grated
Method
- Cook lasagna noodles in salted water until soft but still firm to the bite (al dente, according to package instructions).
- Drain noodles.
- Lay them out flat on a cookie sheet.
- Set aside.
- In a medium bowl, combine Ricotta, spinach, egg, prosciutto, Parmesan and salt and pepper.
- Grease a 9x13 inch baking pan.
- Pour half of the pasta sauce in the bottom of the pan.
- Lay out one lasagna noodle on a flat work surface.
- Spread about 3 4 tablespoons of the ricotta filling across the surface of the noodle.
- Roll up the noodle starting at the short end.
- Place the roll seam side down on top of pasta sauce.
- Repeat with remaining filling and noodles.
- Pour remaining pasta sauce over filled noodles.
- Sprinkle with 1 cup of mozzarella and 1/4 cup Parmesan.
- Cover with foil and bake at 350 degrees F for 20 minutes.
- Remove foil and bake for an additional 10 minutes.
- Remove from oven and allow to stand for 10 minutes before serving.
- Makes 8 12 lasagna rolls.
