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Ingredients
- 8 dried lasagna noodles
- 12 ounces cream cheese, softened
- 2 cups shredded Italian-style cheese blend (8 ounces)
- 1 cup crumbled Gorgonzola or other blue cheese (4 ounces)
- 1 cup chopped walnuts, toasted
- 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
- 1 26 ounce jar tomato-basil pasta sauce
- Freshly ground black pepper (optional)
- Shredded fresh basil (optional)
- 6 cups shredded fresh spinach
Details
Preparation
Step 1
Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.
2.
Meanwhile, in a large bowl combine cream cheese, Italian cheese, Gorgonzola cheese, 3/4 cup of the walnuts, and the snipped fresh or dried basil. Spread cheese mixture evenly over lasagna noodles. Roll up each noodle into a spiral.
3.
Place lasagna rolls, seam sides down, in an ungreased 2-quart rectangular baking dish. Top with pasta sauce. Bake, covered, about 40 minutes or until heated through.
4.
Sprinkle with the remaining 1/4 cup walnuts. If desired, sprinkle with pepper and shredded fresh basil. Serve lasagna rolls on top of spinach, spooning sauce in dish over rolls.
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