10 oz, fresh, cleaned (do not dry)
part-skim ricotta cheese
uncooked lasagna noodles
1 medium, finely chopped
2 clove(s), medium, minced
canned Italian style stewed tomatoes
canned tomato paste
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. Cook, then 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 the lasagna according to package directions; drain and lay flat. When the lasagna is cooled slightly, place the spinach mixture on one end of the noodles; roll up, then place, seam-side down, in the baking dish. Preheat oven to 350 F.
- 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. Serve, sprinkled with remaining Parmesan.