Lasagna Roll-Ups
Quick Steamed Asparagus
Wine Recommendation
Sutter Home Merlot
Ingredients
- 1 (13.25-oz) pkg whole-grain lasagna noodles
- 2 (10-oz) pkg frozen chopped spinach, thawed
- 1 (15-oz) carton whole-milk ricotta cheese
- 1 large egg, lightly beaten
- ½ cup freshly shredded Parmesan cheese
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 2 cups marinara sauce, divided
- 1 cup shredded part-skim mozzarella cheese
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions. Squeeze spinach dry using paper towels.
- Combine spinach, ricotta, egg, Parmesan, garlic, and Italian seasoning in a bowl.
- Spread 1 cup marinara sauce in bottom of a lightly greased 13- x 9-inch baking dish.
- Spread ricotta mixture on each lasagna noodle. Roll up, and place noodles, seam sides down, in baking dish. Top with 1 cup marinara sauce.
- Cover and bake 30 minutes. Uncover, sprinkle with mozzarella, and bake 15 minutes longer or until browned and bubbly.
Side Dish Ingredients
- 1½ lb asparagus, trimmed
- ¼ cup water
- 1 Tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Combine asparagus and water in a microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave at HIGH 3 minutes or until crisp-tender.
- Drain asparagus; drizzle with oil, and sprinkle with Italian seasoning, salt, and pepper.
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