Serves: 4
8 Lasagna noodles
Filling:
6 cups fresh spinach
2 tablespoons parmesan cheese
1 cup of ricotta cheese
1/8 teaspoon of black pepper
Sauce:
1 Tablespoon olive oil
2 cloves garlic - minced
½ onion - minced
1 16-ounce can of tomato sauce
½ teaspoon basil
Cook lasagna noodles per package directions.
Wash spinach thoroughly, chop finely and put in a pan with a
tight fitting lid. Cook over low heat
for 7 minutes. Drain and squeeze out
excess juice. Mix spinach with cheeses
and pepper.
Spread mixture evenly along entire length of each noodle,
roll each one and place on it's side, not touching, in an oiled 8 x8-inch
baking pan.
To make sauce, sauté garlic and onions in oil, add tomato
sauce and basil. Simmer 15 - 20
minutes.
Cover lasagna swirls with sauce and bake 15 - 20 minutes at 350º.