Lasagna is a classic Italian recipe, delicious but very time-consuming. This is a dish that I can cook even during the week because it’s so quick. You get that great lasagna taste without all the fuss!
10 uncooked lasagna noodle
1 (24-oz.) jar Prego tomato sauce
1/2 teaspoons sugar
1 cup low-fat ricotta cheese
1 large egg white, lightly beaten
1/4 cup torn fresh spinach
1/4 tsp. Parsley
1/2 tsp. Garlic salt
1/4 cup (1 oz.) freshly shredded Parmesan cheese
1 cup Mozzarella Cheese
Toppings: fresh basil, Parmesan cheese
Preheat oven to 350°.
Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
Stir tomato sauce and sugar in a sauce pan. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.
Stir together ricotta, egg, parley, Garlic salt and cheeses until smooth.
Spread 1/4 cup cheese mixture on 1 noodle. Add a few spinach leaves, Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.
Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.
Yummmm. Going to try this. I especially happy because it’s vegetarian. Thanks!