Lasagna Bundles Recipe
Ingredients
| Lasagna noodles | 8 | |
| Olive oil | 1 Teaspoon | |
| Onions | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Teaspoon, minced | |
| Ricotta cheese | 1 Can (10oz) | |
| Frozen chopped spinach package | 1 , squeezed | |
| 2 egg whites, lightly beaten | ||
| Basil | 1/4 Cup (16 tbs), chopped | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Ground black pepper | 1/4 Teaspoon | |
| Nutmeg | 1/8 Teaspoon, grated | |
| 3/4 cup shredded reduced-fat mozzarella cheese | ||
| 1 jar (25 1/2 ounces) reduced-sodium marinara sauce | ||
Directions
Preheat the oven to 350°F.
Cook the noodles in a large pot of boiling water according to the package directions.
Drain.
Lay the noodles flat on a work surface to prevent them from sticking together.
Warm the oil in a medium no-stick skillet over medium heat.
Add the onions and garlic.
Cook for 3 to 5 minutes, or until softened.
Transfer to a medium bowl.
To the bowl, add the ricotta, spinach, egg whites, basil, Parmesan, pepper, nutmeg, and 1/4 cup of the mozzarella.
Mix well.
Spread 1/3 cup of the ricotta filling over the length of each noodle and roll up from one end.
Spread one-half of the marinara sauce on the bottom of a 13" X 9" baking dish.
Add the rolls, seam side down.
Top with the remaining sauce and the remaining 1/2 cup mozzarella.
Cover with foil and bake for 25 minutes.
Remove the foil and bake for another 5 minutes.
Cook the noodles in a large pot of boiling water according to the package directions.
Drain.
Lay the noodles flat on a work surface to prevent them from sticking together.
Warm the oil in a medium no-stick skillet over medium heat.
Add the onions and garlic.
Cook for 3 to 5 minutes, or until softened.
Transfer to a medium bowl.
To the bowl, add the ricotta, spinach, egg whites, basil, Parmesan, pepper, nutmeg, and 1/4 cup of the mozzarella.
Mix well.
Spread 1/3 cup of the ricotta filling over the length of each noodle and roll up from one end.
Spread one-half of the marinara sauce on the bottom of a 13" X 9" baking dish.
Add the rolls, seam side down.
Top with the remaining sauce and the remaining 1/2 cup mozzarella.
Cover with foil and bake for 25 minutes.
Remove the foil and bake for another 5 minutes.
Chef
