• Tomato Lasagna Roll Ups

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    • 8 pcs lasagna, uncooked
    • 2 tbsp. extra virgin olive oil
    • 1/4 c. finely minced onion
    • 1 3/4 c. stewed tomatoes (14 1/2 ounce. can)
    • 2/3 c. tomato paste (6 ounce. can)
    • 1 3/4 c. Ricotta cheese (15 ounce. container)
    • 1 1/4 c. frzn minced spinach, thawed, well liquid removed
    • 1 c. shredded Mozzarella cheese, divided
    • 1 egg, slightly beaten
    • 2 tbsp. Parmesan cheese


    1. Cook lasagna according to package; drain. Lay flat on foil to cold. Heat oven to 350 degrees. Saute/fry onion in oil till tender; add in tomatoes and paste. Heat to boiling, reduce heat and simmer 5 min, stirring to break up tomatoes; set aside in a bowl.
    2. Stir together Ricotta cheese, spinach, 1/2 c. Mozzarella cheese, egg, Parmesan cheese, salt and pepper. Place 3/4 c. tomato mix in bottom of 12x8 inch baking dish. Spread about 1/3 c. cheese filling on each noodle to within 1 inch of ends; roll up. Place roll-ups, seam side down in baking dish; top with remaining tomatoes.
    3. Cover; bake 35 min or possibly till warm an bubbly. Sprinkle with remaining cheese, continue baking till cheese melts. makes 4 servings.
    4. Ham variation: Cut 8 boiled ham slices in half lengthwise; place on noodle. Spread cheese mix and continue as directed in recipe.
    5. Sausage variation: 1/2 pound Italian sausage may be added with onion. Cook stirring to break up sausage till lightly browned.

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