Spinach Lasagna Rolls with Creamy Sun Dried Tomato Sauce

Spinach lasagna rolls with a creamy sun dried tomato sauce. Need we say more?

 

 

Ingredients:

9 lasagna noodles

Filling:

8 oz. Ricotta cheese

2-3 Tbs. cream cheese, softened

8 oz. chopped spinach (fresh or frozen)

2 egg whites

1/4 cup softened sun dried tomatoes, chopped

1/2 tsp. minced garlic

Sauce:

2 Tbs. olive oil

3 Tbs. flour

2 cups milk

2-3 Tbs. cream cheese, softened

1/2 cup grated Parmesan

3-4 fresh basil leaves, chopped

3-4 Tbs. soften sun dried tomatoes, chopped

Garlic salt and pepper to taste

Directions:

Pre-heat oven to 350 degrees. Boil lasagna noodles in a 3 quart pot until "al dente"; drain and lay out on paper towels.  While noodles are cooking, prepare filling by placing all ingredients in a large bowl and stirring until well combined.  As noodles are cooling, prepare the sauce.  In a large sauce pan, heat olive oil and add flour. Cook flour for a few minutes, or until lightly browned.  Add the milk slowly, a little at a time, while whisking out any lumps. Whisk in the cream cheese and Parmesan until sauce is smooth, then add the remaining ingredients. (If sauce seems too thick, feel free to whisk in more milk until desired consistency.)

Lay out noodles on a flat surface and spread about 3 tablespoons of the filling across each noodle.  Roll the noodles up and place in a greased baking dish, open side down.  Pour sauce over lasagna rolls, making sure noodles are covered with sauce.  Sprinkle a light layer of Parmesan cheese over the top and bake uncovered for one hour.