Saturday, March 14, 2009

Pasta Pinwheels

This is a very pretty and different way of serving lasagna noodles. I was so happy to find lasagna noodles that could be used in place of wheat noodles. This was a large recipe, but even with my little family, it disappeared. Delicious!

1 (10 ounce) package gluten free lasagna noodles
1 (10 ounce) package frozen chopped spinach (thawed and drained)
1 (12 once) container ricotta cheese
2 cups shredded mozzarella cheese
2 tablespoons graded Parmesan cheese
1 teaspoon dried Italian seasoning
1 (16 ounce) jar sugar free marinara sauce

Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions. Meanwhile, in a large bowl, combine spinach, cheeses, and Italian seasoning and mix together. Drain noodles and lay out flat on a cutting board or parchment paper. Spread equal amounts of cheese mixture over each noodle (about 1/3 cup); then roll up each noodle and place seam side down on baking sheet lined with parchment paper. Cover loosely with foil and bake until heated through, 30-40 minutes. Serve with a green salad.

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