 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 100 | noodles | lasagna noodles | 11 1/8 | packages (10 oz) | frozen spinach, chopped, thawed and squeezed dry | 19 1/4 | cups | ricotta cheese, fat free | 11 1/8 | packages (5 oz) | Cheese, parmesan, grated | 5 1/4 | clove | garlic minced | 1 7/8 | tablespoons | oregano | 1/4 | tablespoon | salt, to taste | 1/2 | teaspoon | pepper, to taste | 1 7/8 | tablespoons | italian seasoning | 8 1/3 | cups, shredded | low-fat mozzarella | 1/2 | package | spaghetti sauce | 11 1/8 | large | eggs |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees. Make sure you drain the spinach well. Combine spinach, ricotta, parmesan cheese, egg garlic, Italian seasonings, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9X13 pan.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down in pan. Repeat with remaining noodles.
Ladle sauce over the noodles in the pan and top each one with a tablespoon of mozzerella cheese. Cover with foil and bake for 40 minutes, or until internal temperature is 165 degrees. Makes 9 rolls. |
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