Tomato-Basil Lasagna Rolls

Lasagna, Vegetarian

Tomato-Basil Lasagna Rolls

 

Adapted from Southern Living Vol.48 No.10

I love lasagna and recently I have become a bit obsessed with it. These rolls, are creamy, cheesy and so good. This is a lighter option compared to the traditional meat lasagna. Never the less, it is a very hearty dish.

Ingredients:

  • 10 uncooked lasagna noodles
  • 1 cup finely chopped onion
  • 2 tsp cooking oil
  • 1 (24-oz) jar of tomato-and-basil pasta sauce
  • 1 ½ tsp sugar
  • ¼ tsp dried crushed red pepper
  • 1 cup low-fat ricotta cheese
  • 2 oz reduced fat cream cheese, softened
  • 14 oz frozen spinach, thawed and drained
  • 1 egg white, lightly beaten
  • ¼ cup torn fresh basil
  • 1 oz Parmesan cheese

Directions:

  1. Preheat the oven to 350F (177C).
  2. Cook the pasta according to the package directions for al dente. Drain the pasta (do not rinse). Arrange the noodles in a single layer on a piece of greased aluminum foil or wax paper.
  3. Heat the oil in a 3-quart saucepan. Sauté the onions in the hot oil over medium heat for 7 to 8 minutes until caramelized. Stir in the tomato sauce, sugar and crushed red pepper. Bring to a boil, stirring often. Reduce the heat to low and simmer, stirring often, for 5 minutes. Remove from heat.
  4. Stir together the ricotta and cream cheese until smooth. Stir in the spinach, egg white, basil and Parmesan cheese.
  5. Spread ¼ cup of the cheese mixture on 1 noodle. Roll up firmly and place, seam side down, into a greased 13×9-inch baking dish. Repeat with the remaining noodles and cheese mixture. Spoon the tomato sauce over the lasagna rolls.
  6. Cover with aluminum foil and bake in the preheated oven for 45 to 50 minutes until thoroughly heated and bubbly. Let stand for 5 minutes. Sprinkle with some more basil and Parmesan cheese, if desired.

Comments: These are a lovely twist on the classical lasagna. The little rolls are adorable and make perfect individual servings. Making these might be a good idea for a dinner party, for example, because you don’t have to cut up a lasagna which may be a messy business. Personally, I am simply a sucker when it comes to spinach and ricotta lasagna.

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