Lasagna Florentine Rolls
Source of Recipe
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List of Ingredients
8 Regular lasagna noodles, not oven-ready
2 (8oz/250g) containers Lactantia Ultra Spread able Spinach & Feta Cream Cheese
1/4 cup Freshly grated Parmesan
Generous pinches of freshly ground black pepper & nutmeg
1cup Tomato sauce
1 tsp Dried basil
1/2 tsp Dried leaf thyme
1 tsp Granulated sugar
Recipe
· In a large saucepot of boiling salted water, cook lasagna noodles until al dente, about 10 minutes. Then drain and spread noodles on counter. · Meanwhile preheat oven to 350F (180C). · In a medium-size bowl, stir Lactantia Ultra Spread able Spinach & Feta Cream Cheese with Parmesan and generous sprinkles of pepper and nutmeg. Mix well until cheese is soft. Taste and add more seasoning if needed. · Spread 1/4-cup (50 mL) cream cheese mixture over each lasagna noodle. Roll up jellyroll style, then set seam-side down in a greased 9X9-inch (2.5-L) baking dish. Cover tightly and bake until hot, from 20 to 25 minutes. · Just before serving, stir tomato sauce with basil, thyme and sugar in a small saucepan. Gently heat, stirring often, over medium heat until mixture bubbles. Remove from heat and pour over lasagna rolls.
Serving tipsSpoon about 2 tbsp (30 mL) sauce on each of 4-warmed dinner plates. Arrange 2 lasagna rolls on each plate. Drizzle with remaining sauce. Serve immediately
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