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FLORENTINE LASAGNA ROLL-UP

Active Time : 20 minutes
Total Time : 1 hour
Serves : 10 servings
INGREDIENTS
  • 10 lasagna noodles
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • 10 ounces fresh baby spinach leaves
  • 1/8 teaspoon cayenne pepper
  • 1 15 ounce container whole milk ricotta cheese
  • 1 cup Culinary Circle Shredded Parmesan Cheese divded
  • 1 large egg
  • 1 16.4 ounce jar Culinary Circle Creamy Alfredo With Sun-dried Tomatoes Pasta Sauce
DIRECTIONS

Prepare pasta according to package directions; drain. Gently separate noodles and place on wax paper.

Meanwhile, in large skillet, heat oil over medium-high heat. Add onions and garlic; sauté until onions are softened. Add in spinach and cayenne pepper; salt and pepper to taste. Sauté until spinach is wilted and any liquid evaporates. Allow to cool.

In large bowl, combine ricotta cheese, ½ cup Parmesan cheese and egg; salt and pepper to taste. Fold in spinach mixture.

Spread ½ cup Alfredo sauce in bottom of a greased 13x9-inch baking dish. Place 1/3 cup mixture on one end of lasagna noodle. Roll up noodle and place, seam side down, in baking dish. Repeat with remaining noodles. Top with remaining Alfredo sauce and sprinkle with remaining cheese.

Cover with aluminum foil and bake in a preheated 400°F oven 20 minutes; remove foil and continue baking 15 minutes. Remove from oven and allow to sit 5 minutes before serving.