- August 18, 2009 at 10:35 pm #275317mosParticipant
Beef and Spinach Lasagna Roll:!:
1/4 lb ground beef
3 tbs chopped onion
14-oz tomato pasta sauce (or use your own from the freezer!)
1 egg white
1/2 cup ricotta cheese (or cheat and use cottage cheese)
2 tbs Parmesan cheese
1 tsp oregano
3/4 cup shredded mozzarella cheese
4 lasagna noodles, cooked
1 cup fresh baby spinach leaves, washed, stems removed
Heat oven to 350°F. In 8-inch skillet, cook beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
Stir in 1/2 cup of the pasta sauce. Remove from heat. In bottom of ungreased 8-inch square glass baking dish, spread 3 tablespoons of the remaining pasta sauce.
In medium bowl, beat egg white. Stir in ricotta cheese, Parmesan cheese, oregano and 1/2 cup of the mozzarella cheese. Spread 1/4 each of ricotta mixture, spinach leaves and beef mixture over each lasagna noodle.
Starting with short side, gently and loosely roll each noodle; place seam side down over sauce in baking dish. Top roll-ups with remaining sauce. Cover with foil.
Bake 30 to 40 minutes or until bubbly and thoroughly heated.
Remove foil. Sprinkle with remaining 1/4 cup mozzarella cheese. Bake an additional 2 to 4 minutes or until cheese is melted.
Let stand 5 minutes before serving. 2 servings.
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