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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A meatless and easy-to-eat alternative to traditional lasagna, these spinach lasagna rolls make a pleasing weeknight dinner. Ingredients:
1 cup grated parmesan cheese, divided |
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese |
1 (15-ounce) carton lite ricotta cheese |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
9 cooked lasagna noodles |
vegetable cooking spray |
1 1/2 cups chopped tomato |
4 (8-ounce) cans no-salt-added tomato sauce |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/4 teaspoon salt |
fresh basil leaves (optional) |
Directions:
1. Combine 3/4 cup Parmesan cheese, mozzarella cheese, and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well.
2. Spread 1/3 cup spinach mixture on each lasagna noodle. Roll up jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in half crosswise, using a serrated knife; arrange, cut side down, in an 11 x 7-inch baking dish coated with cooking spray. Set aside.
3. Combine chopped tomato and next 6 ingredients in a bowl, and stir well. Spoon tomato mixture over lasagna rolls. Cover and bake at 350° for 45 minutes. Uncover; top with remaining 1/4 cup Parmesan cheese, and bake an additional 10 minutes. Garnish with fresh basil leaves, if desired.
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