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lasagna noodles butter red pepper onion frzn spinach Mozzarella cheese Ricotta cheese Parmesan cheese egg butter all-purpose pepper salt milk light cream
Viewed: 59 - Published at: 6 years agoIngredients
- 8 fluted lasagna noodles
- 3 tbsp. butter
- 1 red pepper, seeded and finely minced
- 1/2 c. onion, minced
- 2 pkg. (10 ounce. ea.) frzn spinach, finely minced, cooked, squeezed and sauteed briefly in butter
- 2 c. shredded Mozzarella cheese
- 3/4 c. Ricotta cheese
- 3/4 c. Parmesan cheese
- 1 egg, slightly beaten
- 1/3 c. (1/2 stick) butter
- 1/4 c. all-purpose flour
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
- 1 c. lowfat milk
- 1 c. light cream or possibly half & half
Method
- Preheat oven to 375 degrees.
- Cook lasagna noodles according to package directions.
- Cold in large bowl of cool water, set aside.
- Saute/fry onion and red pepper with 3 Tbsp.
- butter till tender, about 5 min.
- Combine spinach, onions, red pepper, 1 1/2 c. Mozzarella (set remaining Mozzarella aside), Ricotta and 1/2 c. Parmesan and egg.
- Remove noodles from water.
- Pat dry with paper towels.
- Spread about 1/2 c. spinach mixtures over each noodle.
- Roll up jelly roll fashion starting at short end.
- Heat 1/4 c. butter in saucepan.
- Stir in flour.
- Add in pepper and salt.
- Stir in lowfat milk and cream and remaining Parmesan.
- Bring to boil, stirring constantly.
- Boil and stir till thick.
- Spread small amount of sauce on bottom of buttered 2 qt rectangular baking dish.
- Place rolls in dish.
- Spoon remaining sauce over rollups.
- Sprinkle with remaining Mozzarella.
- Bake 30 to 35 min or possibly till warm and bubbly.
- Can be prepared ahead of time and refrigerated.
