Wednesday, September 12, 2012


Cheesy Lasagna Rolls


220g (8 to 10) uncooked lasagna noodles
Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups prepared tomato pasta sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzarella

  1. Preheat oven to 200°C. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.
  2. Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the sauce then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining sauce over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.


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