Spinach Rolls

Name: Spinach Rolls
Ingredients: 8 lasagna noodles; 3 Tbsp. butter; 1 red pepper, seeded and finely chopped; 1/2 c. onion, chopped; 2 (10 oz.) pkg. frozen spinach, finely chopped, cooked and squeezed; 2 c. shredded Mozzarella; 3/4 c. Ricotta cheese; 3/4 c. Parmesan cheese; 1 egg, slightly beaten; 1/4 c. butter; 1/4 c. all-purpose flour; 1/8 tsp. pepper; 1/2 tsp. salt; 1 c. milk; 1 c. light cream

15 ingredients

20 steps

Ingredients

8 lasagna noodles
3 Tbsp. butter
1 red pepper, seeded and finely chopped
1/2 c. onion, chopped
2 (10 oz.) pkg. frozen spinach, finely chopped, cooked and squeezed
2 c. shredded Mozzarella
3/4 c. Ricotta cheese
3/4 c. Parmesan cheese
1 egg, slightly beaten
1/4 c. butter
1/4 c. all-purpose flour
1/8 tsp. pepper
1/2 tsp. salt
1 c. milk
1 c. light cream

Directions

1

Saute spinach briefly in butter.
2

Preheat oven to 375°.
3

Cook lasagna noodles according to package directions.
4

Cool in a large bowl of cold water; set aside.
5

Saute onion and red pepper with 3 tablespoons butter until tender (about 5 minutes).
6

Combine spinach, onions, red pepper, 1 1/2 cups shredded Mozzarella, Ricotta cheese, 1/2 cup Parmesan and egg; set aside.
7

Melt 1/4 cup butter in saucepan.
8

Stir in flour. Add pepper and salt.
9

Stir in milk and cream and remaining Parmesan.
10

Bring to boil, stirring constantly.
11

Boil and stir until thick.
12

Remove noodles from water.
13

Pat dry with paper towels.
14

Spread about 1/2 cup spinach mixture over each noodle.
15

Roll up jelly roll fashion starting at short end.
16

Spread a small amount of sauce on bottom of buttered 2-quart rectangular baking dish.
17

Place rolls in dish.
18

Spoon remaining sauce over rolls.
19

Sprinkle with remaining shredded Mozzarella.
20

Bake 30 to 35 minutes or until hot and bubbly.