I tried a new dish! It was wonderful. It can be found at att.net search for spinach lasagna rolls
- 1 10 ounce package frozen chopped spinach, cooked and well drained
- 2 cups low fat cheese
- 1/2 cup parmesan cheese
- 1 beaten egg
- 1/8 teaspoon ground nutmeg
- 8 dried lasagna noodles, cooked and drained
- Non stick cooking spray
- 1 large onion
- 1 medium green sweet pepper, chopped
- 2 cups sliced mushrooms
- 2 cloves minced garlic
- 1 14-1/2 ounce can tomatoes cut up
- 1 8 ounce can tomato paste
- 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
- 1/2 teaspoon sugar
- 1/4 teaspoon ground black pepper
For filling: in medium bowl stir together spinach, cottage cheese, parmesan cheese, egg and nutmeg. Spread about 1/3 cup of the filling on each noodle. Roll up jelly-roll style, beginning at a short end. Place rolls seam side down in prepared dish.
Cover with foil. Bake rolls in a 375 degree oven about 30 minutes or until heated through.
Meanwhile for the sauce, coat unheated 2 quart saucepan with spray. Preheat over medium heat. Add onion, sweet pepper, mushrooms, and garlic. Cook until vegetables are tender. Stir in undrained tomatoes, tomato paste, basil, sugar, and ground black pepper. Bring to boiling, reduce heat. Simmer uncovered for 5 to 10 minutes. Serve sauce over lasagna rolls. Makes 8 main dish servings.
You can assemble the lasagna rolls and prepare the sauce as above. Cover and refrigerate for up to 24 hours. To serve, bake the rolls in a 375 degree oven for 35 to 40 minutes and reheat the sauce.
Observation: nutmeg would be optional, could be prepared ahead and freeze rolls, make sauce fresh. Instead of cooking spray, try pure olive oil, use already prepared favorite tomato sauce, I had filling left for 2 more (10)!.
Enjoy! Have been working on something a little bit different to try and keep a good tension on my tatting. It's interesting, AND I like how it's coming out.
Catch you over the weekend! Happy tatting :)