Ingredients
10 oz spinach, fresh, cleaned (do not dry)
1 C part-skim ricotta cheese
1/2 tsp salt
1/8 tsp black pepper
6 oz dry lasagna noodles
1 tsp olive oil
1 med onion(s), finely chopped
2 med garlic clove(s), minced
14 1/2 oz canned stewed tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 T canned tomato paste
1/4 C grated Parmesan cheese
In a large saucepan, cook spinach with just the water that clings to it until wilted, 3-4 minutes. Drain well, squeezing out all liquid chop finely.
In a medium bowl, combine spinach, ricotta, 1/4 teaspoon of the salt and 1/8 teaspoon of pepper.
Spray a 9 inch square baking dish with nonstick cooking spray. Cook lasagna according to package directions, When the lasagna is cooled slightly, place spinach mixture on one end of the noodles, roll up, place seam-side down, in the baking dish.
Preheat oven to 350..
In a medium nonstick saucepan, heat oil. Sauté onion and garlic until softened, about 5 minutes, Stir in tomatoes, tomato paste and herbs, Cook, uncovered, stirring as needed, until thickened, about 10 minutes, season with remaining salt and pepper.
Pour over cannelloni, sprinkle with half the Parmesan.
Bake until browned and bubbling, about 20 minutes. sprinkle with remaining Parmesan, Serve….
