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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. Preheat oven to 350°F. 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.
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