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SPINACH AND EGG ROLLS

Makes 6 Servings


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

Cook noodles according to package directions. Drain well. Set aside. In medium bowl, stir together remaining ingredients except spaghetti sauce and Parmesan cheese until well combined.

Spread half of the spaghetti sauce over bottom of greased 11 x 7 x 1 1/2-inch baking dish. Spread a scant 2/3 cup of the spinach mixture over 1 of the cooked noodle strips. Starting at short end, roll up strip. Place roll, seam-side down, in baking dish. Repeat with remaining noodles and spinach mixture. Spoon remaining sauce over rolls. Cover tightly with aluminum foil.

Bake in preheated 350F oven 20 minutes. Remove foil. Continue baking until heated throughout, about 15 to 20 minutes. Sprinkle with Parmesan cheese, if desired.


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