Even committed carnivores will like these vegetarian lasagna rolls, made with spinach, creamy ricotta and grated Parmesan.
What You Need
Original recipe yields 8 servings
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
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Let's 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.
Substitute 1 Tbsp. chopped fresh basil for the dried basil.
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.