Del Monte Foods' lasagna roll-ups
MAKES 8 SERVINGS
8 lasagna noodles
1 pound Italian sausage, casing removed
1 cup onion, chopped
2 cloves garlic, finely chopped
1 (18-ounce) can Contadina tomato paste
2 cups water
1 teaspoon dried oregano or 3 teaspoons fresh oregano, finely chopped
½ teaspoon dried basil or 1½ teaspoons fresh basil, finely chopped
1 (15-ounce) container ricotta
1 (10-ounce) packaged frozen chopped spinach, thawed and squeezed dry
1½ cups shredded mozzarella, divided
1 cup grated Parmesan
1 egg
½ teaspoon salt
Cook noodles according to package directions; drain. Cook sausage, onion and garlic in large skillet until meat is done; drain any fat. Stir in tomato paste, water, oregano and basil. Bring to boil; reduce heat and simmer, covered for 20 minutes.
Preheat oven to 350 degrees. Combine ricotta, spinach, 1 cup of the mozzarella, Parmesan, egg and salt. Spread about ½ cup of the mixture over each noodle; roll up.
Place rolled noodles seam side down in a 9-by-13-inch baking dish. Pour sauce over rolls. Sprinkle with remaining ½ cup mozzarella. Cover and bake 35 minutes or until cheese is melted.
Adapted from Del Monte Foods
Nutrition facts per roll-up: 577 calories, 32 g fat, 15 g saturated fat, 113 mg cholesterol, 40 g carbohydrates, 33 g protein, 1,055 mg sodium, 4 g fiber
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