12 lasagna noodles
15 oz part skim ricotta
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
1 large egg, lightly beaten
1/4 cup grated parmesan
1/3 cup basil pesto
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 cups marinara sauce
3/4 cup shredded mozzarella
Cook noodles according to package directions. Drain; lay out on wax paper and let cool. In bowl, mix ricotta, spinach, egg, parmesan, 2 Tbsp pesto, salt and pepper Spread 3/4 cup marinara in a 9x13 dish. Preheat oven to 350. Spread 2 heaping Tbsp ricotta mixture onto a noodle. Roll up; place in dish seam side down. Repeat with remaining noodles. Top with remaining marinara and pesto and mozzarella. Cover dish loosely with foil; bake 30 minutes. Uncover; bake 10 minutes longer. Let rest for 5 minutes before serving.
Serves 6
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