Spinach Cheese Lasagne Rollups
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Ingredients
- FILLING- 250 gm Spinach leaves
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon Salt
- 1/4 teaspoon ground black Pepper
- 1/8 teaspoon ground Nutmeg
- NOODLES- 6 whole wheat Lasagne noodles
- SAUCE- 2 tsp Olive oil
- 1 small Onion diced
- 1 can of crushed Tomatoes
- 2 Garlic cloves minced
- 1/4 teaspoon Black Pepper crushed
- 2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried Parsley
- Salt
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Instructions
- SAUCE- Heat oil in a pan. Saute onion and garlic till translucent. Add crushed tomatoes, salt and seasonings. Cover and cook for at least 20 minutes over low flame.
- Preheat oven to 375 C.
- Cook and drain whole wheat lasagne noodles as per package instructions.
- Blanch spinach leaves in boiling water for 30 seconds. Drain and immediately transfer in ice cold water. Drain and squeeze thoroughly. Chop roughly.
- Mix ricotta cheese, 3/4 cup mozzarella cheese, parmesan cheese, blanched spinach leaves and seasonings.
- Pour 1 cup sauce into 8*2" baking dish.
- Spread 1/2 cup cheese spinach mixture over each lasagne noodle sheet. Roll up and place over sauce, seam side down.
- Top the rolls with remaining sauce and remaining mozzarella cheese.
- Bake covered 20 minutes. Uncover; bake until heated through, 5-10 minutes.
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This is an excellent recipe and quite nicely explained.
Amazingly delicious recipe and very easy method involved. Who says vegetarians have lesser options to jazz up their meals