Veg Child--Lasagna in a Blanket

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Lasagna in a Blanket

 

Recipe By :The Vegetarian Child, Lucy Moll

Serving Size : 4 Preparation Time :0:00

Categories : The Vegetarian Child

 

Amount Measure Ingredient -- Preparation Method

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8 uncooked lasagna noodles

1 teaspoon virgin olive oil -- (to 2 tsp)

1 clove garlic -- (to 2) minced

1/2 onion -- chopped

1 10 oz package frozen chopped spinach -- thawed & squeezed dry

1 cup park skim ricotta cheese or low fat

cottage cheese

1 dash nutmeg

salt & freshly ground pepper to taste

2 cups thick tomato sauce

1 tablespoon fresh basil or 1 tsp. dried

1/4 cup shredded part-skim mozzarella cheese -- (to 1/2 cup)

 

Cook the noodles in boiling water until barely tender. Rinse and let stand in

cool water while preparing the spinach-cheese mixture.

 

In a large pan over medium heat, heat the oil and saute the garlic and onion

until the onion is transparent, about 7 minutes. Remove from the heat. To the

pan, add the spinach, ricotta or cottage cheese, nutmeg, salt, and pepper.

Combine thoroughly. Coat each noodle with about 3 tablespoons of the

spinach-cheese mixture along its entire length. Then roll up the noodles and

place them seam side down in a 13 x 9-inch baking pan.

 

Pour the tomato sauce over the rolled up noodles, covering them completely, then

sprinkle with the basil and mozzarella if desired. Bake, uncovered, until

heated through, about 20 to 25 minutes.

 

S(ISBN):

" 0-399-52271-9 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 34 Calories; 1g Fat (32.3% calories from

fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 53mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

 

NOTES : This combination of pasta, tomato sauce, cheese, and spinach is a kid's

favorite. Even " spinach haters " usually like it.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0