Cook time: 50 minutes
Serves 4
INGREDIENTS:
8 dried lasagna noodles
1 1/2 cups chopped fresh spinach
1 (15-oz) container ricotta cheese
1/2 cup shredded mozzarella cheese(2 oz)
1/4 cup grated Parmesan cheese
1 egg
1/4 cup chopped fresh basil or 1 tsp dried, crushed basil
1 1/3 cups prepared light Alfredo pasta sauce
DIRECTIONS:
1. Cook lasagna noodles according to package directions. Meanwhile, wash spinach throughly and remove excess water from leaves with a salad spinner (a small amount of water will remain). Trim off tough stems and chop spinach. heat a skillet to medium; add spinach, cooking until leaves are wilted, about 2 minutes.
2. In a medium bowl stir together spinach, ricotta, mozzarella, Parmesan, egg and basil. Season to taste with pepper.
3. Preheat oven to 375 F. Spread ricotta mixture on one side of each noodle. Roll up from narrow end. Place in a greased 2-quart rectangular baking dish. Spread Alfredo sauce over rolls.
4. Bake, covered, 45 minutes; uncover and bake 5 minutes more or until heated through. Top with sliced fresh basil leaves and chopped tomato, if desired.
Per serving:
660 cal
33g fat
58g carbs
34g protein
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