Spinach and Artichoke Rollatini

Filling:
16 oz part skim ricotta
2 cups fresh baby spinach
1 can artichoke hearts
2 Tbs parmesean cheese
1/2 cup mozzerella cheese
1/2 package of cream cheese
2 minced cloves garlic

Sauce:
2 Tbs butter
4 minced cloves garlic
2 Tbs flour
2 cups 1% milk
lemon zest
1.5 Tbs lemon juice (or to taste)
1tsp basil
1 plum tomato, seeded and diced
1 Tbs parmesean cheese

Pasta:
Lasagna Noodles

Put artichokes and spinach in food processor, blend. add two minced cloves of garlic, cream cheese, ricotta and parmesean stir together until blended add one egg place mixture in refrigerator. Preheat oven to 350 degrees. Begin to boil water for pasta, while waiting to boil begin the sauce. In a medium saucepan on medium heat put remaining minced garlic in with the butter, DO NOT brown the garlic. Add flour stirring continuously. Slowly add the milk a little at a time stirring constantly until you achieve the thickness you desire. Turn heat to low add lemon zest, lemon juice, basil, parmesean and tomato. Set aside for later. Cook lasagna noodles according to instructions. Once cooked you will need a 9x9 baking dish pour just enough sauce to coat the bottom of the pan. Begin to coat each noodle in about 1 Tbls of the ricotta mixture roll the noodle up and place seam side down in the baking dish. Once you have all noodles filled and in place pour remaining sauce and coat with a thin layer of shredded mozzarella. cover with foil and bake 25 min. Remove foil and continue baking for remaining 20 min.

Serving Size: makes 10 (1 roll servings)

Number of Servings: 10

Recipe submitted by SparkPeople user LEAHCHASE.