Recipe - Lasagna Rolls With Marinara

2 tablespoon Oil from (oilpacked)
sundried tomatoes
2 Onions;, finely chopped
4 Cloves garlic;, minced
1 cn (28oz.) whole tomatoes in
thick puree
One fourth cup Chopped (oilpacked)
sundried tomatoes
1/3 cup Dry red wine
1 Container (30oz) ricotta
cheese
2/3 cup Shredded provolone cheese
2 pack (10oz. each) frozen chopped
spinach, thawed and
squeezed dry
2 Eggs
One half teaspoon Pepper
12 Lasagna noodles

Preheat oven to 350. Heat oil in skillet over medium heat. Add onions and
garlic; cook, stirring 5 minutes; remove half to bowl. Add canned and dried
tomatoes, red wine and oregano to skillet. Simmer 10 minutes, stirring.
Season with salt and pepper to taste; pour into 13 x 9 baking dish. To bowl
of onion mixture, add remaining ingredients. Place one lasagna noodle on
work surface. Spread with 1/3 cup cheese mixture and roll up, place in
dish. Repeat with remaining noodles and cheese mixture. Cover with foil and
bake 45 minutes until heated through. Typed by "Essie" Ethel R. Snyder
essie49@juno.com Date October 19, 1997

Recipe by: First for women magazine April 22, 1996

Posted to MCRecipe Digest V1 #853 by essie49@juno.com (Ethel R Snyder) on
Oct 19, 1997