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Spinach Lasagna Rolls by Karen

Kraft Memeber Recipe
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Makes: 8 servings, 2 rolls each Total Time: 1 hr 45 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 1 box lasagna noodles
  • 20 ounces chopped frozen spinach
  • 2 eggs
  • 1/4 cup grated parmesan
  • 16 ounces ricotta cheese
  • 1/4 tsp salt
  • 1/4 tsp fennel seeds, crushed
  • A lot of red pasta sauce
make it
Boil noodles based on package directions and set aside. Defrost spinach and then squeeze out all the water handful by handful. Mix eggs, parmesan, ricotta, salt and fennel seeds together well. Add in spinach.

Spray baking dish with cooking spray and add a layer of sauce to bottom. Place noodle on counter and dot with 3 or 4 tsp. of the filling. Pat down so that filling covers noodle. Roll noodle up like a pinwheel. Place in baking pan, on top of sauce layer. Repeat with all other noodles. Cover generously with sauce.

Bake covered for 45 min to 1 hour at 375°F.
Notes
This dish freezes well prior to cooking (not so great already cooked.) Cover with a layer of waxed or parchment paper, and then generously wrap in foil.
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