posted by Sue Freeman 11-17-98 10:09 AM
Spinach and Ricota Cheese Lasagna Roll ups
2 (10 oz.) pkgs. frozen chopped spinach thawed and squeezed as dry as you can get it
8 tablespoons butter
1 cup ricotta (use regular not the low fat)
7 tablespoon flour
1 cup grated Parmsean cheese or Romano cheese
2 eggs
1/2 tsp. pepper and a few grindings of nutmeg
8 oz. lasagna noodles, cooked
Preheat oven to 375° F.
Cook the two 10 oz. pkgs of spinach (that are squeezed as dry as you can get them ) to get the rest of the moisture out of it. Cook on medium heat stirring constantly. Add 2 tablespoons of butter and cook til moisture is gone again. Set aside.
Mix 1 cup ricotta cheese (use the regular ricotta, the lighter version is way to watery for this), 2 eggs slightly beaten, flour, 1/2 cup Parmesean cheese, salt, pepper and nutmeg. Mix thoroughly.
With one cooked lasanga noodle spread ricotta cheese on a noodle and roll up. Put into a well greased baking dish seam side down. Repeat until all the mixture and noodles are gone.
Cover with a marinara sauce and sprinkle with Parmesean cheese and bake at 375 for 30 minutes.