Del Monte Foods' lasagna roll-ups

June 10, 2009

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

� teaspoon dried basil or 1� teaspoons fresh basil, finely chopped

1 (15-ounce) container ricotta

1 (10-ounce) packaged frozen chopped spinach, thawed and squeezed dry

1� cups shredded mozzarella, divided

1 cup grated Parmesan

1 egg

� 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 � 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 � 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