Ricotta Spinach Rolls
Sauce:
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon butter
- 3 cups tomato sauce (no salt added)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon dried marjoram
- 1 (10-ounce) package frozen chopped spinach
- 1 cup (8 ounces) part-skim ricotta cheese
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon nutmeg
- Pinch of pepper
- 8 lasagna noodles, cooked and drained
Instructions:
Being so quick and easy to make they are perfect as a mid week meal served with a salad.
- For the sauce, sauté the onion and garlic in butter over medium heat until tender. Add the tomato sauce and seasonings. Simmer 30 minutes.
- Preheat the oven to 350°F.
- For the filling, cook the spinach according to the package directions. Drain and squeeze out the excess water. Blend together the spinach, cheeses, nutmeg, and pepper until thoroughly mixed. Spread the mixture evenly along the entire length of each lasagna noodle. Roll each one and place on its side in a buttered shallow baking dish. Cover with sauce. Bake for 20 to 30 minutes or until heated through.