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Categories:
curly olive oil onion Italian-style tomatoes tomato sauce water Ricotta cheese thawed spinach Mozzarella cheese egg Parmesan cheese salt pepper garlic
Viewed: 116 - Published at: 7 years agoIngredients
- 8 pieces curly edge lasagna
- 2 Tbsp. olive oil
- 1/4 c. chopped onion
- 1 1/4 c. (14 1/2 oz. can) diced Italian-style tomatoes
- 2/3 (6 oz.) can tomato sauce
- 1/2 c. water
- 1 3/4 c. Ricotta cheese
- 1 (10 oz.) pkg. thawed spinach, drained
- 1 c. shredded Mozzarella cheese
- 1 egg, slightly beaten
- 2 Tbsp. Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. pepper
- garlic to taste
Method
- Cook pasta according to directions. Lay flat on foil to cool. Cook onion in oil; don't burn. Add tomatoes, tomato paste and water. Simmer 5 minutes. In bowl, stir together Ricotta, spinach, egg, 1/2 cup Mozzarella cheese, Parmesan, salt and pepper. In bottom of baking dish, spread 3/4 cup tomato mixture. Spread about 1/3 cup cheese filling on each noodle to within 1-inch of ends. Roll up. Place roll-ups seams down in baking dish. Top with remaining tomatoes. Cover and bake 35 minutes or until hot and bubbly. Sprinkle with remaining 1/2 cup Mozzarella cheese and bake until cheese melts.
