Tuesday, January 12, 2010
Lasagna Spinach Roll-Ups
Yield: 12 servings
Even my little boys love this, don't tell them there is spinach in it!
1 (1 lb. 12 oz.) can Italian tomatoes
1 lb. bulk Italian sausage
1 c. chopped onion
2 cloves garlic, minced
2 (6 oz.) cans tomato paste
1 1/2 c. water
2 (4 oz.) cans mushroom slices - drained
1/4 c. chopped fresh parsley - divided
1 t dried oregano leaves
1 t dried basil leaves
1/4 t pepper
2 dashes hot pepper sauce - (Tabasco)
1 bay leaf
2 (10 oz.) pkg. chopped spinach, thawed
1 (15 oz.) carton ricotta cheese
16 oz. mozzarella cheese, shredded
2 eggs - slightly beaten
8 T Romano cheese - divided
1/2 t salt
1/8 t pepper
1/8 t ground nutmeg
12 lasagna noodles - cooked & drained
Puree tomatoes in blender until smooth; set aside. Cook sausage, onion and garlic in Dutch oven until meat is browned. Stir in pureed tomatoes, tomato paste, water, mushrooms, 1/2 of the parsley, oregano, basil, pepper, Tabasco and bay leaf. Simmer, partially covered, 45 minutes. Remove bay leaf.
Drain and squeeze water from thawed spinach in sieve. Combine spinach, remaining parsley, ricotta, 1/2 the mozzarella, eggs, 1/2 the Romano, salt, pepper and nutmeg in bowl; mix well. Spread 1/3 cup filling on each noodle; roll up.
Place 1 1/2 cups sauce in 13 x 9 x 2 inch baking dish (3 quart). Arrange stuffed noodles in dish. Top with remaining sauce, mozzarella & Romano cheese.
Cover with foil & Freeze or Bake in 350 degree oven for 30 minutes or until hot. Let stand for 10 minutes before serving.
To prepare from frozen: thaw completely in refrigerator and bake as directed above.
Nutritional facts per serving (daily value): Calories 233kcal; Protein 16g (32%); Total Fat 15g (23%)(Sat. 9g (45%)); Chol. 86mg (29%); Carb. 11g (4%); Fiber 3g (10%); Sugars 5g; Calcium 357mg (36%); Iron 3mg (15%)