Wednesday, April 9, 2014

Yummy Recipe Wednesday! (Lasagna Alfredo Roll Ups)

sHello everyone and welcome to another Yummy Recipe Wednesday. The week is half over and the weather is getting nice. Just add some delicious food and what more could you ask for. Today I bring you an amazing dish that I think you will love and want to make many times. I’m sure I’ve mentioned it previously but I’d much rather have a white pasta sauce than a red sauce. You can always mix a red and white sauce or just use a red sauce on this but it’s amazing just the way it is. I also feel like adding some shredded chicken to these would be wonderful as well. One important thing to mention with these is that you need to use a good quality sauce so these don’t turn out bland. You could make your own sauce but it’s really not necessary if you just avoid the cheap store brand alfredo sauces. A nice four-cheese or roasted garlic alfredo sauce is your best choice. Give these a try and let me know what you think and what changes you made if any.

Lasagna Alfredo Roll Ups

  • 8 Lasagna Noodles
  • 1 Tbsp Olive Oil
  • 1 (10 oz) pkg Frozen Chopped Spinach, thawed and drained
  • 2 Tbsp Thinly Sliced Green Onion
  • 2 cloves Garlic, minced
  • 1 pint Part-Skim Ricotta Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 tsp Salt
  • 1 Egg
  • 2 jars Alfredo-Style Pasta Sauce
  • 1 cup Shredded Mozzarella Cheese

1. Bring a large pot of lightly salted water to a boil.
2. Add lasagna and cook for 8 to 10 minutes or until al dente; rinse in cold water and drain well, blot dry with a paper towel.
3. In a large sauce pan over medium heat sauté the garlic in oil until toasty and fragrant.
4. Add the spinach and green onions and cook until tender, stirring frequently.
5. Remove the pan from heat and stir in the ricotta cheese, Parmesan cheese, salt and egg.
6. Preheat oven to 375 degrees F (190 degrees C).
7. Place the noodles in a single layer on a sheet of waxed paper; evenly spread some of the cheese mixture onto each noodle and roll up the noodle from the short end, jelly-roll style.
8. Spoon about 3/4 of the Alfredo sauce onto the bottom of an 8x12 inch baking dish and spread evenly.
9. Arrange the rolled noodles, seam side down, in the dish; top with mozzarella cheese and the remaining sauce.
10. Cover loosely with foil and bake in the preheated oven for 30 minutes or until hot and bubbly and the cheese has melted; serve hot.

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