10 oz package frozen chopped spinach – thawed, drained
5 cloves garlic, crushed
2 large cans spaghetti sauce
1 chicken boullion cube
3/2 cup shredded cheese
18 lasagna noodles (NOT the no-boil ones)
Instructions
Mix ricotta cheese, spinach and garlic – set aside. Break each dry lasagna noodle in half (to make short pieces) and cook in salted water. In a saucepan, place the cans of sauce and boullion and any spices to taste and just heat through.
When noodles are cooked and cooled, roll one tablespoon of cheese mixture into each noodle half. Place roll ups in lasagna pan sprayed with non-stick cooking spray. Pour heated sauce over them and sprinkle with shredded cheese. Bake @ 350 until heated through.
Originally Submitted
10/25/2008
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