Spinach Lasagna Roll-Ups with Tomato Coulis
Minutes Prep time: 60
Minutes Total time: 90
Servings: 6
Difficulty: Advanced
Minutes Prep time: 60
Minutes Total time: 90
Servings: 6
Difficulty: Advanced
PAM® Original No-Stick Cooking Spray
9 dry lasagna noodles, uncooked
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon minced garlic
3 cans (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1/4 cup thinly sliced fresh basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
2 tablespoons minced shallots
3 pkgs (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dry
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
9 tablespoons crumbled feta cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 251 mg | 25% |
Carbohydrate | 37 g | 12% |
Cholesterol | 13 mg | 4% |
Total Fat | 8 g | 13% |
Iron | 3 mg | 16% |
Calories | 266 kcal | 13% |
Sodium | 859 mg | 36% |
Protein | 11 g | 23% |
Saturated Fat | 3 g | 14% |
Sugars | 5 g | 0 |
Vitamin C | 19 mg | 31% |
Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Cook lasagna noodles for about 6 minutes in salted, boiling water (or until pliable but still firm). When done, rinse with cold water, drain.
Meanwhile, make Tomato Coulis. Heat oil in medium saucepan over medium heat 1 minute. Add onion and garlic; cook 4 minutes, stirring occasionally, or until onion is tender. Add undrained tomatoes; cook over medium-low heat 30 minutes (sauce should be gently bubbling around edge of pan). Remove from heat; add basil, salt and pepper. Working in batches, place coulis in blender container and puree until smooth. Place coulis in baking dish; set aside.
Make Filling: Heat oil in large skillet over medium-high heat 1 minute. Add shallots; cook 3 minutes, stirring occasionally, or until tender. Blend in well-drained spinach, salt, pepper and nutmeg. Cook and stir 3 minutes or until heated through. Remove from heat.
Place plastic wrap on work surface. Lay out lasagna noodles. Top each with equal amounts of spinach mixture (about 1/3 cup). Spread spinach evenly over each noodle leaving last 2 inches uncovered. Sprinkle 1 tablespoon feta over spinach on each noodle. Roll up each starting with the covered end. Carefully cut each roll-up in half and place ruffled-edge facing up in dish. Cover dish with aluminum foil. Bake 30 to 35 minutes or until sauce is bubbling and roll-ups are hot.
To serve, spread 1/2 cup hot coulis in each shallow bowl; top each with 3 roll-ups. Remaining sauce may be served on side.
Coulis [koo-LEE] is a term for a thick sauce or puree.
Spinach Lasagna Roll-Ups with Tomato Coulis