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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Serve as an appetizer or as a different kind of lasagna main dish. Ingredients:
8 ounces dry lasagna noodles |
16 ounces ricotta cheese |
2 eggs |
10 ounces frozen chopped spinach (thaw & squeeze dry) |
2 (8 ounce) cups shredded mozzarella cheese |
1 teaspoon basil |
1 teaspoon marjoram |
1 (26 ounce) jar spaghetti sauce |
1 1/2 teaspoons parmesan cheese |
Directions:
1. Cook lasagna according to package and drain.
2. In medium bowl, blend Ricotta, eggs, spinach, Mozzarella cheese, basil and marjoram.
3. Spread evenly on lasagna strips.
4. Cut strips in half crosswise.
5. Roll strips jelly-roll style.
6. Cut each roll in half, leaving ruffled edge at top and bottom.
7. In 10x15 inch baking dish spread 3/4ths of sauce.
8. Arrange roll ups (curly edges up) on sauce.
9. Top with remaining sauce and Parmesan cheese.
10. Bake, covered with foil, in 350 degree oven for 35-40 minutes until hot.
11. Can be frozen for later baking.
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