Sunday, January 27, 2013

Baked spinach and artichoke lasagna rolls


  • 8 lasagna sheets
  • 1 can of artichokes in water, strained, patted dry and chopped in half
  • 4 cups spinach, chopped 
  • 3 cloves garlic, chopped
  • 1 cup part skim ricotta cheese
  • 1/4 cup light sour cream
  • 1/4ish cup of grated parm/asiago cheese
  • 1 cup red sauce of choice
  • olive oil to drizzle
  • salt and pepper
  • mozzarella cheese- about a half cup shredded
1.  Heat sauce pan to medium with a drizzle of olive oil
2. Add spinach and garlic to the pan and toss until the spinach is wilted
3. In a bowl add artichoke, cooked spinach/garlic, ricotta, sour cream, asiago/parm cheese and salt and pepper.  Stir together.
4. For the pasta, fill a large bowl with hot tap water.  Add the pasta sheets and let sit for 15 minutes until pliable.  
5.  Spread 1/8 of the mixture on each sheet and roll it up.
6. Spread red sauce on the bottom of a baking dish and add the rolls on top.  Top each roll with a little red sauce and mozzarella cheese.
7. Bake in a 350 degree oven for 20 minutes, until the pasta edges and cheese brown. 

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