LASAGNA ROLL-UPS

INGREDIENTS:

8 ounces uncooked lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed and
   dried
2 tablespoons minced green onion
1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
1 (21 ounce) jar Alfredo sauce
1 cup shredded mozzarella cheese

DIRECTIONS:

Bring a large pot of lightly salted water to a boil.
Add lasagna and cook for 8 to 10 minutes or until al
dente. Rinse in cold water and drain well. Meanwhile,
in a large sauce pan over medium heat add oil and
cook broccoli or spinach and green onions until
tender, stirring frequently. Remove pan from heat and
stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees.

Place noodles in a single layer on a sheet of waxed
paper. Evenly spread some of the cheese mixture on
each noodle. Roll up each noodle from the short end,
jelly-roll style. In a 8x12 inch baking dish, spoon
about 3/4 of the Alfredo sauce on the bottom and
spread evenly. Arrange the rolled noodles, seam side
down, in the dish. Top with mozzarella cheese and
remaining sauce. Cover loosely with foil and bake in
preheated oven for 30 minutes or until hot and bubbly
and the cheese is melted. Serve.

YIELD: 4-6 Servings







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