Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  All Recipes

| 1. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. | 2. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg. | 3. Preheat oven to 375 degrees F (190 degrees C). | 4. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style. | 5. In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	8			529.55	0.0	117.81	2.975
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
spinach	1	package	chopped	65.32	10.3092	8.1224	1.1076
green onion	2	tablespoons	sliced	3.24	0.6888	0.1164	0.0564
ricotta cheese	1	pint	part-skim	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
salt	1/2	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
alfredo pasta sauce	21	ounces		529.55	0.0	117.81	2.975
mozzarella cheese	1	cup	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.