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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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It's a great holiday meal or just because it's good. It's also a great vegetarian meal. Hats off to my father-in-law and his old recipe clippings. Ingredients:
8 fluted lasagna noodles |
3 tablespoons butter |
1 red pepper, seeded and finely chopped |
1/2 cup onion, chopped |
2 (10 ounce) packages each frozen chopped spinach, cooked, squeezed and sauteed briefly in butter |
2 cups of shredded mozzarella cheese |
3/4 cup ricotta cheese |
3/4 cup parmesan cheese |
1 egg, slightly beaten |
1/4 cup butter |
1/4 cup all-purpose flour |
1/8 teaspoon pepper |
1/2 teaspoon salt |
1 cup milk |
1 cup half-and-half cream |
Directions:
1. Preheat oven to 375°F
2. Cook lasagna noodles according to package directions. Cool in a large bowl of cold water; set aside.
3. Saute onion and red pepper with 3 tablespoons of butter until tender, about 5 minutes.
4. Combine spinach, onions, red pepper, 1 1/2 cups of mozzarella, 3/4 cups of ricotta, 1/2 cup of Parmesan cheese, and egg; set aside.
5. Melt 1/4 cup of butter in saucepan. Stir in flour. Add pepper and salt. Stir in milk and cream and remaining Parmesan cheese. Bring to a boil, stirring constantly, boil and stir until thick. Remove from heat and set aside.
6. Remove noodles from water. Lay flat and pat dry with paper towels. Spread about 1/2 cup of mixture over each noodle. Roll up jelly fashion starting at short end. Spread small amount of sauce on the bottom of the pan. Place rolls in the pan and spoon remaining sauce over the noodles. Sprinkle remaining mozzarella cheese over the top.
7. Bake 30 to 35 minutes or until hot and bubbly and cheese is slightly browned on the top.
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