• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time

    60M

    Cook Time

    90M

    Total Time

    90M

    Serves

    6

    Ingredients

    • PAM® Original No-Stick Cooking Spray
    • 9 dry lasagna noodles, uncooked
    • 1 tablespoon olive oil
    • 1 cup chopped red onion
    • 1 tablespoon minced garlic
    • 3 cans (14.5 oz each) Hunt's® Diced Tomatoes, undrained
    • 9 tablespoons crumbled feta cheese
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons minced shallots
    • 3 pkgs (10 oz each) frozen chopped spinach, thawed, squeezed dry
    • 1/4 teaspoon ground nutmeg
    • 1/4 cup thinly sliced fresh basil

    Directions

    1. Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Cook lasagna noodles for about 6 minutes in salted, boiling water (or until pliable but still firm). When done, rinse with cold water, drain.
    2. Meanwhile, make Tomato Coulis. Heat oil in medium saucepan over medium heat 1 minute. Add onion and garlic; cook 4 minutes, stirring occasionally, or until onion is tender. Add undrained tomatoes; cook over medium-low heat 30 minutes (sauce should be gently bubbling around edge of pan). Remove from heat; add basil, salt and pepper. Working in batches, place coulis in blender container and puree until smooth. Place coulis in baking dish; set aside.
    3. Make Filling: Heat oil in large skillet over medium-high heat 1 minute. Add shallots; cook 3 minutes, stirring occasionally, or until tender. Blend in well-drained spinach, salt, pepper and nutmeg. Cook and stir 3 minutes or until heated through. Remove from heat.
    4. Place plastic wrap on work surface. Lay out lasagna noodles. Top each with equal amounts of spinach mixture (about 1/3 cup). Spread spinach evenly over each noodle leaving last 2 inches uncovered. Sprinkle 1 tablespoon feta over spinach on each noodle. Roll up each starting with the covered end. Carefully cut each roll-up in half and place ruffled-edge facing up in dish. Cover dish with aluminum foil. Bake 30 to 35 minutes or until sauce is bubbling and roll-ups are hot.
    5. To serve, spread 1/2 cup hot coulis in each shallow bowl; top each with 3 roll-ups. Remaining sauce may be served on side.