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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
2 pkg lasagna noodles
1 lb baby spinach leaves
4 cups sliced mushrooms
1 cup chopped onion
3 tbsp chopped garlic
3 cups ricotta cheese
1/2 cup grated Italian cheese blend (2 oz)
2 eggs
1/2 tsp. each salt and pepper
3 (15 oz) jars Alfredo sauce
1-1/2 cups grated Italian cheese blend (6 oz.)
Cook noodles in boiling water 6 minutes. Drain; rinse with cold water. Set aside. Meanwhile, place spinach in a food processor; pulse to chop. Set aside.
Coat a large skillet with nonstick cooking spray; place over medium heat. Add spinach, mushrooms, onion and garlic; cook and stir until tender, 5 minutes. Drain. Add ricotta, Italian cheese blend, eggs, salt and pepper; mix well.
Spoon 1/2 cup ricotta mixture on each noodle, spreading to within 1-inch of ends. Roll up jelly-roll style.
Spread 1 cup sauce on bottom of each of 3 (9x5-inch) loaf pans or round cake pans. Add rolls, seam side down. Pour remaining sauce over top of rolls. Sprinkle with cheese. To freeze: Wrap in foil and place in a large resealable freezer bag. Serves 12
To serve four: If frozen: Bake, covered, 1-1/2 hours at 350; uncover and bake 5 minutes more. Let stand 5 minutes before serving.
If thawed: Cover loosely with foil and bake 40 minutes at 375; uncover and bake 5 minutes more.
NOTE: Can put in 13x9 inch pan and bake as above.
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SPINACH ALFREDO LASAGNA ROLL-UPS
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
2 pkg lasagna noodles
1 lb baby spinach leaves
4 cups sliced mushrooms
1 cup chopped onion
3 tbsp chopped garlic
3 cups ricotta cheese
1/2 cup grated Italian cheese blend (2 oz)
2 eggs
1/2 tsp. each salt and pepper
3 (15 oz) jars Alfredo sauce
1-1/2 cups grated Italian cheese blend (6 oz.)
Cook noodles in boiling water 6 minutes. Drain; rinse with cold water. Set aside. Meanwhile, place spinach in a food processor; pulse to chop. Set aside.
Coat a large skillet with nonstick cooking spray; place over medium heat. Add spinach, mushrooms, onion and garlic; cook and stir until tender, 5 minutes. Drain. Add ricotta, Italian cheese blend, eggs, salt and pepper; mix well.
Spoon 1/2 cup ricotta mixture on each noodle, spreading to within 1-inch of ends. Roll up jelly-roll style.
Spread 1 cup sauce on bottom of each of 3 (9x5-inch) loaf pans or round cake pans. Add rolls, seam side down. Pour remaining sauce over top of rolls. Sprinkle with cheese. To freeze: Wrap in foil and place in a large resealable freezer bag. Serves 12
To serve four: If frozen: Bake, covered, 1-1/2 hours at 350; uncover and bake 5 minutes more. Let stand 5 minutes before serving.
If thawed: Cover loosely with foil and bake 40 minutes at 375; uncover and bake 5 minutes more.
NOTE: Can put in 13x9 inch pan and bake as above.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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