2 tbsp Oil from (oil-packed) sun-dried tomatoes
2 Onions, , finely chopped
4 Cloves garlic, , minced
1 can (28oz.) whole tomatoes in thick puree
1/4 cup Chopped (oil-packed) sun-dried tomatoes
1/3 cup Dry red wine
1 Container (30oz) ricotta cheese
2/3 cup Shredded provolone cheese
2 package (10oz. each) frozen chopped spinach, thawed and squeezed dry
2 Eggs
1/2 tsp Pepper
12 Lasagna noodles
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Preheat oven to 350. Heat oil in skillet over medium heat. Add onions and garlic; cook, stirring 5 minutes; remove half to bowl. Add canned and dried tomatoes, red wine and oregano to skillet. Simmer 10 minutes, stirring. Season with salt and pepper to taste; pour into 13 x 9 baking dish. To bowl of onion mixture, add remaining ingredients. Place one lasagna noodle on work surface. Spread with 1/3 cup cheese mixture and roll up, place in dish. Repeat with remaining noodles and cheese mixture. Cover with foil and bake 45 minutes until heated through. Typed by "Essie" Ethel R. Snyder <essie49@juno.com> Date October 19, 1997
Recipe by: First for women magazine -- April 22, 1996
Posted to MC-Recipe Digest V1 #853 by essie49@juno.com (Ethel R Snyder) on Oct 19, 1997
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