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Main dishes

Cheesy Spinach Lasagna Rolls

photo by:kraft
Even committed carnivores will like these vegetarian lasagna rolls, made with spinach, creamy ricotta and grated Parmesan.
time
prep:
25 min
total:
55 min
servings
total:
8 servings

What You Need

8
 lasagna noodles
1
can  (10-3/4 oz.) condensed cream of mushroom soup
3/4
cup  milk
1
tsp.  dried oregano leaves, divided
1
tsp.  dried basil leaves, divided
1
 egg, beaten
1
container  (15 oz.) POLLY-O Original Ricotta Cheese
1/3
cup  KRAFT Grated Parmesan Cheese
1/2
tsp.  garlic powder
2
cups  spinach leaves, chopped
1
large  carrot, cut into thin matchlike sticks

Make It

HEAT oven to 375°F.

COOK noodles as directed on package, omitting salt. Drain. Mix soup, milk, 1/2 tsp. oregano and 1/2 tsp. basil in medium bowl; set aside.

MIX egg, ricotta, Parmesan, garlic powder, remaining oregano and remaining basil. Spread 1/4 cup onto each noodle; top evenly with spinach and carrots. Roll up tightly; place, seam-sides down, in 13 x 9-inch baking dish. Pour soup mixture over roll-ups; cover with foil.

BAKE 30 min. Uncover; bake 5 min. or until heated through.

Kraft Kitchens Tips

Substitute
Substitute 1 Tbsp. chopped fresh basil for the dried basil.
Serving Suggestion
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
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