10 pieces of uncooked lasagne
2T olive oil
1 small onion, finely chopped
2-3 garlic cloves minced
2 10-0z packages frozen chopped spinach, thawed, drained, excess liquid squeezed out
1 15 0z container ricotta cheese
3/4 to 1 c grated Parmesan or Romano cheese
1 egg, lightly beaten
1/2 t thyme
1/2 t nutmeg
30 oz meatless pasta sauce
4oz low fat mozzarella cheese, shredded
Prepare lasagne according to package directions. Rinse and drain.
Heat oven to 350F.
Heat oil in med skillet. Add onion and galric and saute until tender. Mix in spinach. Set aside and cool slightly.
In a large mixing bowl, combine spinach mixture, ricotta and Parmesan cheesses, egg and spices. Spread spinach mixture equally on lasagne (covering the whole noodle) and roll up each piece jelly-roll style.
Place half of pasta sauce in a 13x9x2 baking dish. Place pasta spinach spirals, seam side down, in dish. Top with remaining sauce and mozzarella cheese.
Bake uncovered until heated through, about 25 minutes.
This is great because you can make enough for a lot of people or enough for just 2 by modifying the recipe a bit. It's very tasty!
