Tomato Lasagna Roll-Ups

Name: Tomato Lasagna Roll-Ups
Ingredients: 8 pieces curley edge lasagna (uncooked); 2 Tbsp. olive oil; 1/4 c. finely chopped onion; 1 3/4 c. stewed tomatoes; 2/3 c. tomato paste; 1 3/4 c. Ricotta cheese; 1 1/4 c. (10 oz. pkg.) frozen chopped spinach, thawed; 1 c. shredded Mozzarella cheese; 1 egg, slightly beaten; 2 Tbsp. grated Parmesan cheese; 1/2 tsp. salt; 1/4 tsp. black pepper

12 ingredients

14 steps

Ingredients

8 pieces curley edge lasagna (uncooked)
2 Tbsp. olive oil
1/4 c. finely chopped onion
1 3/4 c. stewed tomatoes
2/3 c. tomato paste
1 3/4 c. Ricotta cheese
1 1/4 c. (10 oz. pkg.) frozen chopped spinach, thawed
1 c. shredded Mozzarella cheese
1 egg, slightly beaten
2 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper

Directions

1

Cook pasta according to package directions; drain.
2

Lay flat on foil to cool.
3

Heat oven to 350°.
4

In skillet, heat oil.
5

Add onion; cook, stirring frequently, until tender.
6

Add tomatoes and tomato paste; heat to boiling.
7

Reduce heat; simmer for 5 minutes, stirring to break up tomatoes.
8

Set aside.
9

In bowl, stir together the Ricotta cheese, spinach, 1/2 cup Mozzarella cheese, egg, Parmesan cheese, salt and pepper.
10

In bottom of 12 x 8-inch baking dish, spread 3/4 cup tomato mixture.
11

Spread about 1/3 cup cheese filling on each noodle to within 1 inch of ends; roll up.
12

Place Roll-Ups, seam side down, in prepared dish; top with remaining tomatoes.
13

Cover; bake for 35 minutes, or until hot and bubbly. Sprinkle with remaining 1/2 cup Mozzarella cheese; continue baking until cheese melts.
14

Serves 4 (2 Roll-Ups each).