2 - 10 oz packages frozen chopped spinach (thawed)
1 lb ricotta cheese
3/4 lb shredded mozzarella cheese
2 oz grated romano cheese
1/2 tsp black pepper
1/4 lb butter, lightly melted
12 lasagna noodles
16 oz jag spaghetti sauce (thinned with a bit of water)
Cook lasagna noodles according to package directions. Drain carefully to not break noodles. Rinse and lay out flat on a cookie sheet. Squeeze the excess moisture out of the spinach. Place in a bowl and add ricotta, mozzarella, romano, pepper and melted butter. Mix long enough to combine the ingredients; the ricotta shouldn't get green. Evenly divide the spinach mixture among noodles. Spread mixture evenly over noodles leaving a one inch space on top and bottom. Starting from one end, roll each noodle up over filling. Place them seam side down in a lightly oiled casserole dish allowing only one layer of tolls. Pour warmed sauce over all, cover and bake at 350 for 20-30 minutes or until heated throughout.
Summer has stolen me...
14 years ago
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