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Name: Lasagna roll-ups
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 8 ounces uncooked lasagna noodles; 1 tablespoon olive oil; 10 ounces frozen chopped spinach thawed and dried; 2 tablespoons green onion minced; 15 ounces ricotta cheese; 1/4 cup parmesan cheese grated; 1/2 teaspoon salt; 1 egg; 21 ounces alfredo sauce; 1 cup mozzarella cheese shredded

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INGREDIENTS

8 ounces uncooked lasagna noodles
1 tablespoon olive oil
10 ounces frozen chopped spinach ; thawed and dried
2 tablespoons green onion ; minced
15 ounces ricotta cheese
1/4 cup parmesan cheese ; grated
1/2 teaspoon salt
1 egg
21 ounces alfredo sauce
1 cup mozzarella cheese ; shredded

INSTRUCTIONS

Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook spinach and green onions until tender, stirring frequently. Remove pan from heat adn stir in ricotta cheese, parmesan cheese, salt and egg. Preheat oven to 375 degrees. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from short end, jelly roll style. In a 8x12 inch baking dish, spoon about 3/4 of the alfredo sauce in hte bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

NOTES

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Lasagna roll-ups

8 ounces uncooked lasagna noodles
1 tablespoon olive oil
10 ounces frozen chopped spinach thawed and dried
2 tablespoons green onion minced
15 ounces ricotta cheese
1/4 cup parmesan cheese grated
1/2 teaspoon salt
1 egg
21 ounces alfredo sauce
1 cup mozzarella cheese shredded

Bring a large pot of lightly salted water to a boil.  Add lasagna and cook for 8 to 10 minutes or until al dente.  Rinse in cold water and drain well.  Meanwhile, in a large sauce pan over medium heat add oil and cook spinach and green onions until tender, stirring frequently.  Remove pan from heat adn stir in ricotta cheese, parmesan cheese, salt and egg.  Preheat oven to 375 degrees.  Place noodles in a single layer on a sheet of waxed paper.  Evenly spread some of the cheese mixture on each noodle.  Roll up each noodle from short end, jelly roll style.  In a 8x12 inch baking dish, spoon about 3/4 of the alfredo sauce in hte bottom and spread evenly.  Arrange the rolled noodles, seam side down, in the dish.  Top with mozzarella cheese and remaining sauce.  Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted.  Serve.

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Nutrition

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Serving Size: 1 Serving (311g)
Recipe Makes: 6 Servings

Calories: 931
Calories from Fat: 477 (51%)

Amt Per Serving		% DV

	Total Fat 53g	71 %
	Saturated Fat 22.4g	112 %
	Monounsaturated Fat 18.7g
	Polyunsanturated Fat 9.7g
Cholesterol 174.6mg		54 %
Sodium 3049.6mg		105 %
Potassium 659.7mg		17 %
Total Carbohydrate 70.7g		21 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 65.9g
Protein 43.2g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 931

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