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Ricotta Spinach Rolls

Servings: 4


For Sauce:
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon butter
3 cups tomato sauce (no salt added)
1 teaspoon oregano
1/2 teaspoon thyme leaves
1/2 teaspoon basil
1/4 teaspoon marjoram

For Filling:
1 (package (10 ounces) frozen chopped spinach
1 cup (8 ounces) Wisconsin part-skim ricotta cheese
2 tablespoons grated Wisconsin parmesan cheese
1/4 teaspoon nutmeg
Dash pepper
8 lasagna noodles, cooked and drained

Cooking Directions:

For sauce: Sauté the onion and garlic in butter until tender. Add the tomato sauce and seasonings. Simmer 30 minutes.

Heat oven to 350°F. Cook the spinach according to the package directions. Drain and squeeze out the excess water. Blend together the spinach, cheeses, nutmeg, and pepper until thoroughly mixed. Spread the mixture evenly along the entire length of each lasagna noodle. Roll each one and place on its side in a buttered shallow baking dish. Cover with sauce. Bake for 20 to 30 minutes or until heated through.

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