Lasagne Spinach Spirals
- 12 pieces lasagne (uncooked)
- 2 Tbsp. vegetable oil
- 1 small onion, finely chopped
- 2 (10 oz.) pkg. frozen chopped spinach, drained well
- 15 oz. low-fat Ricotta cheese
- 1/2 c. freshly grated Parmesan cheese
- 1 egg, lightly beaten
- 1/2 tsp. thyme
- 1 dash of ground nutmeg
- 30 oz. meatless spaghetti sauce
- 4 oz. low-fat Mozzarella cheese, shredded (optional)
- Drain spinach well, squeezing out excess juice.
- Prepare lasagne according to package directions.
- Rinse and drain.
- Place vegetable oil in a medium-sized nonstick skillet and heat over medium-high heat.
- Add onion and saute until tender.
- Mix in spinach.
- Set aside and cool slightly.
- In a large mixing bowl, combine spinach mixture, Ricotta and Parmesan cheeses, egg and spices.
- Spread spinach mixture equally on lasagne and roll up each piece jelly-roll style.
- Place half of the spaghetti sauce in a 13 x 9 x 2-inch baking dish.
- Place pasta spinach spirals, seam-side down, in dish.
- Top with remaining spaghetti sauce and Mozzarella cheese, if desired.
- Bake, uncovered, in a 350u0b0 oven until heated, about 25 minutes.
vegetable oil, onion, well, lowfat ricotta cheese, freshly grated parmesan cheese, egg, thyme, ground nutmeg, spaghetti sauce, lowfat mozzarella cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=951126 (may not work)