Spinach and Cheese Roll-Ups

By Lorena_321

Ingredients

• 1 t. olive oil
• 1/3 cup chopped onion
• 1 clove garlic, minced
• 1 (14 oz.) can tomatoes, cut up
• 2 T. tomato paste
• 1/2 t. dried, crushed basil
• 1/4 t. sugar
• dash salt
• dash black pepper
• 8 dried lasagna noodles
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 3/4 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 2 T. shredded Parmesan cheese
• 1/2 t. Italian seasoning, crushed
• 1 slightly beaten egg white

Preparation

Step 1

For sauce: heat oil in a medium saucepan. Cook onion and garlic in hot oil until onion is tender, stirring occasionally. Carefully stir in undrained tomatoes, tomato paste, basil, sugar, salt and pepper. Bring to boiling; reduce heat. Simmer uncovered about 5 minutes or until sauce is desired consistency, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water, drain well.
For filling: drain thawed spinach well, pressing out excess liquid. In a medium bowl, stir together ricotta cheese, mozzarella cheese, Parmesan cheese, and basil. Add spinach and egg white, stirring to combine.
Preheat oven to 350 degrees. To assemble, evenly spread about 1/4 cup filling on each noodle. Roll up from one end. Place two rolls, seam side down, into each of four individual casseroles. Top each serving with sauce. Bake casseroles, covered, for 25 minutes or until heated through.