CHEESY SPINACH LASAGNA ROLLS

Cheesy Spinach Lasagna Rolls image

Even committed carnivores will like these vegetarian lasagna rolls, made with spinach, creamy ricotta and grated Parmesan.

Provided by My Food and Family

Categories Dairy

Time 55m

Yield 8 servings

Number Of Ingredients 11

Ingredients

8 lasagna noodles
1 can (10-3/4 oz.) condensed cream of mushroom soup
3/4 cup milk
1 tsp. dried oregano leaves, divided
1 tsp. dried basil leaves, divided
1 egg, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1/3 cup KRAFT Grated Parmesan Cheese
1/2 tsp. garlic powder
2 cups spinach leaves, chopped
1 large carrot, cut into thin matchlike sticks

Steps:

Heat oven to 375°F.
Cook noodles as directed on package, omitting salt. Drain. Mix soup, milk, 1/2 tsp. oregano and 1/2 tsp. basil in medium bowl; set aside.
Mix egg, ricotta, Parmesan, garlic powder, remaining oregano and remaining basil. Spread 1/4 cup onto each noodle; top evenly with spinach and carrots. Roll up tightly; place, seam-sides down, in 13 x 9-inch baking dish. Pour soup mixture over roll-ups; cover with foil.
Bake 30 min. Uncover; bake 5 min. or until heated through.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 440 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 5 g, Protein 12 g