LASAGNA SWIRLS
8 oz lasagna pasta (not extra wide)
2 10-oz pkgs. frozen chopped spinach, thawed and well-drained
1 lb. ricotta cheese
1 c grated Parmesan cheese, divided
8 oz cream cheese, softened
8 oz mozzarella cheese, grated
½ tsp dried basil leaves
¼ tsp dried oregano leaves
Salt & pepper to taste
LIGHT TOMATO SAUCE
8 oz lasagna pasta (not extra wide)
2 10-oz pkgs. frozen chopped spinach, thawed and well-drained
1 lb. ricotta cheese
1 c grated Parmesan cheese, divided
8 oz cream cheese, softened
8 oz mozzarella cheese, grated
½ tsp dried basil leaves
¼ tsp dried oregano leaves
Salt & pepper to taste
LIGHT TOMATO SAUCE
1 lg. onion, chopped
2 cloves garlic, minced
3 tbsp butter
2 1-pound 12-oz cans crushed tomatoes in tomato puree
16 oz tomato sauce
2 tbsp sugar
2 tbsp olive oil
2 tsp sweet basil leaves
1 tsp Italian herb seasoning
Pinch of red pepper flakes
Salt &pepper to taste
½ c grated Parmesan cheese for topping
Prepare lasagna pasta according to package directions, set aside. Beat together the next 8 ingredients until blended, set aside.
To prepare sauce, sauté onion and garlic in butter a large skillet. Combine next 8 ingredients and simmer 10 minutes. Lay out each lasagna noodle and spoon about ½ c filling on the top of the noodle. Roll up jelly-roll fashion. Place into a 9X13 inch pan coil side up. Preheat oven to 350 degrees. Pour sauce over the rolls and sprinkle top with Parmesan cheese. Bake, loosely covered, for about 40 minutes or until heated through and mozzarella in filling is melted.
Serves 6
2 cloves garlic, minced
3 tbsp butter
2 1-pound 12-oz cans crushed tomatoes in tomato puree
16 oz tomato sauce
2 tbsp sugar
2 tbsp olive oil
2 tsp sweet basil leaves
1 tsp Italian herb seasoning
Pinch of red pepper flakes
Salt &pepper to taste
½ c grated Parmesan cheese for topping
Prepare lasagna pasta according to package directions, set aside. Beat together the next 8 ingredients until blended, set aside.
To prepare sauce, sauté onion and garlic in butter a large skillet. Combine next 8 ingredients and simmer 10 minutes. Lay out each lasagna noodle and spoon about ½ c filling on the top of the noodle. Roll up jelly-roll fashion. Place into a 9X13 inch pan coil side up. Preheat oven to 350 degrees. Pour sauce over the rolls and sprinkle top with Parmesan cheese. Bake, loosely covered, for about 40 minutes or until heated through and mozzarella in filling is melted.
Serves 6
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