FBD

ITALIAN SPINACH AND EGG ROLLS

ItalianVegetarianIntermediate20 minBy Northstar

Ingredients

Servings
4
  • 6 each lasagne noodles
  • 1 package (10 oz.) frozen chopped spinach, thawed, drained and
  • 0.5 cup (4 oz.) part-skim ricotta cheese
  • 0.5 cup (2 oz.) low-moisture part-skim shredded mozzarella
  • 4 each hard-cooked eggs, chopped
  • 3 each eggs, beaten
  • 0.5 cup chopped green onions with tops
  • 0 tsp Italian seasoning, crushed
  • 1 jar (14 oz.) spaghetti sauce

Instructions

  1. 1

    Grated Parmesan cheese, optional Cook noodles according to package directions.

  2. 2

    Drain well.

  3. 3

    In medium bowl, stir together remaining ingredients except spaghetti sauce and Parmesan cheese until well combined.

  4. 4

    Spread half of the spaghetti sauce over bottom of greased 11 x 7 x 1 1/2-inch baking dish.

  5. 5

    Spread a scant 2/3 cup of the spinach mixture over 1 of the cooked noodle strips.

  6. 6

    Starting at short end, roll up strip.

  7. 7

    Place roll, seam-side down, in baking dish.

  8. 8

    Repeat with remaining noodles and spinach mixture.

  9. 9

    Spoon remaining sauce over rolls.

  10. 10

    Cover tightly with aluminum foil.

  11. 11

    Bake in preheated 350°F oven 20 minutes.

  12. 12

    Remove foil.

  13. 13

    Continue baking until heated throughout, about 15 to 20 minutes.

  14. 14

    Sprinkle with Parmesan cheese, if desired.

Tags

greekthe-versatile-egg