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SPINACH LASAGNA ROLL-UPS WITH TOMATO COULIS

Active Time : 1 Hour 30 Minutes
Total Time : 1 Hour 30 Minutes
Serves : 6
INGREDIENTS
  • 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
  • 2 tablespoons minced shallots
  • 3 pkgs (10 oz each) frozen chopped spinach, thawed, squeezed dry
  • 1/4 teaspoon ground nutmeg
  • 9 tablespoons Culinary Circle Crumbled Feta Cheese
DIRECTIONS

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.