Recipe

Spinach Lasagna Roll-ups Recipe

Add Step-by-Step Photos	Princesa9580 / All my dishes 1 year, 8 months ago Carnivores and vegetarians alike will enjoy this dish. Prep:20m Cook:45m Servings:4	Princesa958
	vegetarian

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Ingredients

8 no-boil lasagna noodles

1 tablespoon olive oil

2 garlic cloves, minced

1 5-ounce package washed baby spinach (or 8 ounces frozen spinach leaves, thawed and squeezed dry)

1½ cups shredded part-skim

mozzarella, divided

1 cup part-skim ricotta

½ cup freshly grated Parmesan cheese, divided

1 large egg

¼ teaspoon freshly grated nutmeg

¼ teaspoon freshly ground pepper

2 to 3 cups tomato sauce

Directions

Place noodles and enough water to cover in a 2-quart microwave-safe, ovenproof casserole dish. Cover and microwave on high until noodles are softened, about 4 minutes. Drain off water and arrange noodles on a plate to cool. Dry casserole dish.

Meanwhile, heat oil in a large nonstick skillet. Add garlic and sauté until fragrant, 30 seconds. Add spinach and 1 tablespoon water, then stir to coat leaves and cover pan. Cook, shaking pan occasionally, until wilted, about 1 minute. Spread cooked spinach out on a cutting board to cool, then finely chop.

In a medium bowl, combine 1 cup of the mozzarella, ricotta, ¼ cup of the Parmesan cheese, egg, nutmeg, and pepper. Stir in cooled spinach mixture.

Spread 1 cup of the tomato sauce in bottom of casserole. Place ¼ cup of the cheese and spinach mixture at base of each noodle and roll up. Place rolls seam-side down in casserole; pour remaining sauce over rolls. Sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake 25 minutes. Uncover, and bake until cheese bubbles, 5 to 10 minutes more. Let stand 5 minutes before serving.

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