Essential Italian Pastas

Essential Italian Pastas


  • 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


  • Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.

  • 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.

  • Add mozzarella, spinach, broccoli and mushrooms. Mix well.

  • Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.

  • Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.

  • Add sauce to top of roll ups.

  • Add grated cheese.

  • Bake at 350 degrees uncovered for about 40 minutes.

from rss mix y1


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