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Ingredientes
- 8 fluted lasagne noodles
- 3 tbsp. butter
- 1 red pepper, seeded & finely minced
- 1/2 c. onion, minced
- 2 pkg. (10 ounce. each) frzn spinach, finely minced, cooked, squeezed & sauteed briefly in butter
- 2 c. shredded mozzarella cheese
- 3/4 c. ricotta cheese
- 3/4 c. Parmesan cheese
- 1 egg, slightly beaten
- 1/4 c. (1/2 stick) butter
- 1/4 c. all-purpose flour
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
- 1 c. lowfat milk
- 1 c. light cream or possibly half & half
Direcciones
- Preheat oven to 375 degrees. Cook lasagna noodles according to package. Cold in a large bowl of cool water, set aside.
- Saute/fry onion and red pepper with 3 Tbsp. butter till tender, about 5 min. Combine spinach, onions, red pepper, 1 1/2 c. shredded mozzarella cheese, 3/4 c. ricotta, 1/2 c. Parmesan and egg. Set aside.
- Heat 1/4 c. butter in saucepan. Stir in flour. Add in pepper and salt. Stir in lowfat milk and cream and remaining Parmesan cheese. Bring to boil, stirring constantly. Boil and stir till thick. Remove noodles from water. Pat dry with paper towels. Spread about 1/2 c. spinach mix over each noodle. Roll up jelly roll fashion starting at short end.
- Spread a small amount of sauce on bottom of buttered 2 qt rectangular baking dish. Place rolls in dish. Spoon remaining sauce over roll ups. Sprinkle with remaining shredded mozzarella cheese. Bake 30-35 min or possibly till warm and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 10 servings | |
| Calories 281 | |
| Calories from Fat 195 | 69% |
| Total Fat 22.03g | 28% |
| Saturated Fat 13.27g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 454mg | 19% |
| Potassium 161mg | 5% |
| Total Carbs 7.72g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.32g | 2% |
| Protein 13.45g | 22% |
