Recipe - Spinach Lasagne Rolls

1 tablespoon Olive oil
1 10 ounce pac leaf spinach;
thawed, drained,
; chopped
1 15 ounce con ricotta cheese
One half cup Grated Parmesan
1 Egg; beaten to blend
1 tablespoon Chopped Italian parsley
Salt and pepper
2 cup Prepared spaghetti sauce
8 Lasagne noodles; freshly
cooked
1 One fourth cup Grated mozzarella

Preheat oven to 350F. Heat oil in heavy medium skillet over mediumhigh
heat. Add spinach and cook until tender, about 4 minutes. Cool. Combine
spinach, ricotta, Parmesan, egg and parsley in large bowl. Season with salt
and pepper. Spread 1 cup spaghetti sauce over bottom of 8inch square
baking dish. Pat 1 lasagne noodle dry with paper towel. Set on waxed paper
sheet. Spread about 1/3 cup ricotta mixture over noodle. Carefully roll up
noodle, starting at 1 short end, to enclose filling. Arrange seam side down
in prepared dish. Repeat with remaining noodles. Top with remaining 1 cup
sauce. Sprinkle with mozzarella. (Can be prepared 1 day ahead. Cover
tightly and refrigerate. Bring to room temperature before continuing.) Bake
until cheese melts, about 45 minutes.

Serves 4 to 6.

Bon Appetit March 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.