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.
- 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
- Preheat the oven to 350F (177C).
- 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.
- 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.
- Stir together the ricotta and cream cheese until smooth. Stir in the spinach, egg white, basil and Parmesan cheese.
- 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.
- 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.