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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A wonderful way to kick off the winter season. This is a family favorite. You could top this with either a white sauce or a red sauce... both work very well. This recipe can easily be doubled. I like to make this on a Sunday night and let it sit overnight and then I don't have to cook on a Monday! Ingredients:
4 lasagna noodles, cooked to box instruction and drained |
1/2 cup frozen spinach, thawed and drained well |
1 cup part-skim ricotta cheese |
2 garlic cloves, minced |
1/2 teaspoon italian seasoning |
1/4 teaspoon red pepper flakes (optional) |
2 cups pasta sauce or 2 cups white sauce |
Directions:
1. Spray the bottom of a bread loaf pan.
2. Coat the bottom of the pan with the sauce you are using.
3. Mix spinach, cheese, garlic, seasoning and red pepper in a bowl.
4. Lay one lasagne noodle out flat and spread with cheese mixture about 1/4 inch thick, leaving a 1/2 inch at one end.
5. Roll the noodle up with cheese on the inside, finishing on the end without the cheese.
6. Place in pan.
7. Repeat with the remaining noodles.
8. Cover with sauce and bake at 425 for 30 minutes.
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