Beverly Hills Lasagna Rolls Royce Recipe
Ingredients
| Frozen chopped spinach package | 1 , thawed | |
| 1 cup low-fat ricotta cheese | ||
| Egg white | 1 Large | |
| 1/2 teaspoon each dried basil and dried oregano | ||
| 1/4 teaspoon each garlic herb seasoning and ground nutmeg and salt | ||
| Ground black pepper | 1/8 Teaspoon | |
| 1/4 cup each shredded mozzarella cheese and grated Parmesan cheese | ||
| 6 lasagna noodles, cooked al dente according to package directions and drained | ||
| Pasta | 1 Can (10oz) | |
Directions
1. Preheat oven to 350°. Squeeze out all moisture from thawed spinach. Place in food processor. Add ricotta, egg white, basil, oregano, garlic seasoning, nutmeg, salt, pepper, half the mozzarella, and half the Parmesan cheese. Process until mixture is smooth and creamy.
2. To assemble rolls: Lay each cooked lasagna noodle on strip of wax paper. Dividing equally, spread spinach filling down length of each noodle. Roll up each noodle, jelly-roll style.
3. Spread one-third of tomatoes over bottom of shallow-rectangular baking dish. Place each lasagna roll, seam side down, in dish. Spoon remaining tomatoes over rolls. Tent dish with aluminum foil. Bake 35 minutes or until heated through. Remove foil. Sprinkle remaining mozzarella and Parmesan cheese over rolls. Bake, uncovered, 5 minutes more or until cheese has melted.
2. To assemble rolls: Lay each cooked lasagna noodle on strip of wax paper. Dividing equally, spread spinach filling down length of each noodle. Roll up each noodle, jelly-roll style.
3. Spread one-third of tomatoes over bottom of shallow-rectangular baking dish. Place each lasagna roll, seam side down, in dish. Spoon remaining tomatoes over rolls. Tent dish with aluminum foil. Bake 35 minutes or until heated through. Remove foil. Sprinkle remaining mozzarella and Parmesan cheese over rolls. Bake, uncovered, 5 minutes more or until cheese has melted.
Chef
