 
NOTICE: Cook time may vary depending on quantities requested.
|
| 8 |
regular lasagna noodles, not oven-ready |
8 |
| 2 containers(8oz) |
Lactantia Ultra Spreadable Spinach |
2 × 250g |
| ¼ cup |
freshly grated Black Diamond Parmesan |
50 mL |
| 1 |
generous pinches of freshly ground black pepper & nutmeg |
| 1 cup |
tomato sauce |
250 mL |
| 1 tsp |
dried basil |
5 mL |
| ½ tsp |
dried leaf thyme |
2 mL |
| 1 tsp |
granulated sugar |
5 mL |
PREPARATION
• In a large saucepot of boiling salted water, cook lasagna noodles until al dente, about 10 minutes. Then drain and spread noodles on counter.
• Meanwhile preheat oven to 350°F (180°C).
• In a medium-size bowl, stir cream cheese with parmesan and generous sprinkles of pepper and nutmeg. Mix well until cheese is soft. Taste and add more seasoning if needed.
- Spread 1/4 cup (50 mL) cream cheese mixture over each lasagna noodle. Roll up jellyroll style, then set seam-side down in a greased 9X9-inch (2.5-L) baking dish. Cover tightly and bake until hot, from 20 to 25 minutes.
- Just before serving, stir tomato sauce with basil, thyme and sugar in a small saucepan. Gently heat, stirring often, over medium heat until mixture bubbles. Remove from heat and pour over lasagna rolls.
- Serving Tip:
Spoon about 2 tbsp (30 mL) sauce on each of 4 warmed dinner plates. Arrange 2 lasagna rolls on each plate. Drizzle with remaining sauce. Serve immediately.
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