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Categories:Viewed: 46 - Published at: 7 years ago
Ingredients
- 1 tablespoon olive oil
- 1 10-ounce package leaf spinach, thawed, drained, chopped
- 1 15-ounce container ricotta cheese
- 1/2 cup grated Parmesan
- 1 egg, beaten to blend
- 1 tablespoon chopped Italian parsley
- Salt and pepper
- 2 cups prepared spaghetti sauce
- 8 lasagne noodles, freshly cooked
- 1 1/4 cups grated mozzarella
Method
- 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.
