Thursday, July 26, 2012

Florentine Roll-Ups

16oz Lasagna, uncooked
4 c. ricotta cheese
2 c. mozzarella cheese, shredded
1 c. chopped spinach (recipe calls for fresh but I use frozen, drained)
1/2 c. sliced green onions
1 egg, slightly beaten
1/4 tsp. black pepper
1/4 tsp. salt
3 c. spaghetti sauce
grated Parmesan cheese

Cook pasta. Be sure that water is at a full boil before adding pasta. Add 1 T vegetable oil to keep from sticking. Place noodles in one at a time. Undercook slightly. When time is done, drain and rinse with cold water.  Lay out each noodle on foil to cool. In bowl, stir together ricotta, mozzarella, spinach, green onion, egg, pepper and salt. Spread 1/3 c. cheese mixture on each piece of pasta to with-in 1 inch of the end and roll up. Spread 2/3 c. sauce in a 9x13 dish.  Place roll-ups, seam side down, in dish.  Top with remaining sauce.  Sprinkle with parmesan cheese.  Cover and freeze.

To Serve: Thaw completely. Remove plastic wrap.  Recover with foil and bake at 350° for 45 minutes.

Serving size = 2 roll-ups

I divided into 2 pans with 9 roll ups in each.  This seamed like a lot but to divide 3 ways wasn't quite enough.  The pan is a bit over-crowded so I suggest placing a cookie sheet under it when baking in case of spill over.  It is also heavy so the added support of the cookie sheet would be good.

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