Served as main course. Non-vegetarian dish.

8 Lasagna Noodles

1 (10 ounce) package frozen chopped Spinach, thawed

1 (15 ounce) package Ricotta Cheese

1/2 cup shredded Mozzarella Cheese

1/4 cup grated Parmesan Cheese

1 Egg

1/4 cup chopped fresh Basil, crushed Basil or 1 teaspoon dried Basil

1 1/2 cups purchased light Alfredo Sauce

Cook lasagna noodles according to package directions; drain. Meanwhile press liquid from spinach. In a medium bowl stir together spinach, ricotta, mozzarella, Parmesan, egg and basil. Season to taste with pepper. Preheat oven to 375 degrees. Spread ricotta mixture on one side of each noodle. Roll up from narrow end. Place in a greased 2-quart rectangular baking dish. Spread Alfredo sauce over rolls. Bake, covered, for 45 minutes; uncover and bake 5 minutes more or until heated through. Top with sliced fresh basil leaves and chopped tomato, if desired.

Preparation time: 20 minutes

Cooking time: 1 1/4 hours

Serves: 4

You may also be interested in ...