cup
chopped fresh basil or 1 tsp. dried, crushed basil
1 1/3
cups
purchased light Alfredo pasta sauce
Directions
Cook lasagna noodles according to package directions. Meanwhile, wash spinach thoroughly and remove excess water from leaves with a salad spinner (a small amount of water will remain). Trim off tough stems and chop spinach. Heat a skillet to medium; add spinach, cooking until leaves are wilted, about 2 minutes.
In a medium bowl stir together spinach, ricotta, mozzarella, Parmesan, egg and basil. Season to taste with pepper.
Preheat oven to 375°F. Spread ricotta mixture on one side of each noodle. Roll up from narrow end. Place in a greased 2-quart rectangular baking dish. Spread Alfredo sauce over rolls.
Bake, covered, 45 minutes; uncover and bake 5 minutes more or until heated through. Top with sliced fresh basil leaves and chopped tomato, if desired.
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