Ingredients
1 (16 ounce) box lasagna noodles
10 ounces frozen chopped spinach
10 ounces frozen chopped broccoli
8 ounces mushroom stems and pieces
3 egg yolks
32 ounces part-skim ricotta cheese
2 cups mozzarella cheese, shredded
2 (14 1/2 ounce) cans tomato sauce
1 dash nutmeg
1 dash parsley flakes
1/4 cup parmesan cheese
10 ounces frozen chopped spinach
10 ounces frozen chopped broccoli
8 ounces mushroom stems and pieces
3 egg yolks
32 ounces part-skim ricotta cheese
2 cups mozzarella cheese, shredded
2 (14 1/2 ounce) cans tomato sauce
1 dash nutmeg
1 dash parsley flakes
1/4 cup parmesan cheese
Directions:
1 Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
2 Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
3 Add mozzarella, spinach, broccoli and mushrooms. Mix well.
4 Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
5 Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
6 Add sauce to top of roll ups.
7 Add grated cheese.
8 Bake at 350 degrees uncovered for about 40 minutes.
1 Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
2 Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
3 Add mozzarella, spinach, broccoli and mushrooms. Mix well.
4 Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
5 Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
6 Add sauce to top of roll ups.
7 Add grated cheese.
8 Bake at 350 degrees uncovered for about 40 minutes.
Recipe from: http://www.food.com
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