Spinach Lasagna Rolls Recipe
I love this Spinach Lasagna Rolls recipe for it brings really positive comments every single time I cook it. Pasta is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. I just love Snack recipes and this dish is my only favorite amongst them. Will you be able to suggest a recipe on par with this Spinach Lasagna Rolls recipe? I doubt.
Ingredients
1 10 ounce package frozen chopped spinach
8 lasagna noodles
1 large onion
1 medium green pepper
Nonstick spray coating
2 cups sliced fresh mushrooms
2 cloves garlic, minced
1 16 ounce can tomatoes
1/2 teaspoon dried basil
1 8 ounce can tomato sauce
1/2 teaspoon sugar
2 cups low fat cottage cheese
1/2 cup grated Parmesan cheese
1 beaten egg
1/8 teaspoon ground nutmeg
Directions
Cook spinach and lasagna noodles separately according to the package directions.
Drain and set aside.
For the sauce, chop onion and green pepper.
Spray a cold large saucepan with nonstick spray coating; heat over medium heat.
Add onion, green pepper, mushrooms, and garlic.
Cook till vegetables are tender.
Cut up tomatoes and crush basil.
Stir undrained tomatoes, basil, tomato sauce, sugar, and 1/4 teaspoon pepper into the vegetables.
Bring to boiling; reduce heat.
Simmer, uncovered, 5 minutes or till slightly thickened.
Meanwhile, for filling, in a bowl stir together spinach, cottage cheese, Parmesan cheese, egg, and nutmeg.
Spread a scant 1/2 cup spinach mixture on each noodle.
Roll up each noodle, jelly roll style, beginning at a short end.
Spoon 1 cup of sauce mixture into a 12x7 1/2x2 inch baking dish.
Place rolls, seam side down, in dish.
Spoon on remaining sauce.
Cover with plastic wrap; chill 2 to 24 hours.
Drain and set aside.
For the sauce, chop onion and green pepper.
Spray a cold large saucepan with nonstick spray coating; heat over medium heat.
Add onion, green pepper, mushrooms, and garlic.
Cook till vegetables are tender.
Cut up tomatoes and crush basil.
Stir undrained tomatoes, basil, tomato sauce, sugar, and 1/4 teaspoon pepper into the vegetables.
Bring to boiling; reduce heat.
Simmer, uncovered, 5 minutes or till slightly thickened.
Meanwhile, for filling, in a bowl stir together spinach, cottage cheese, Parmesan cheese, egg, and nutmeg.
Spread a scant 1/2 cup spinach mixture on each noodle.
Roll up each noodle, jelly roll style, beginning at a short end.
Spoon 1 cup of sauce mixture into a 12x7 1/2x2 inch baking dish.
Place rolls, seam side down, in dish.
Spoon on remaining sauce.
Cover with plastic wrap; chill 2 to 24 hours.
