Cheese Lasagna Rollettes with Sauteed Spinach and Roasted Tomatoes
Cheese Lasagna Rollettes with Sauteed Spinach and Roasted Tomatoes
Directions
- Preheat oven to 375°F.
- In a small saucepan over low heat melt butter, add garlic and sauté until cooked. Add oregano and basil and stir until heated through. Set aside and keep warm.
- Arrange frozen lasagna rollettes in a baking dish add ¼ cup water, cover with foil and bake for 20-25 minutes. Remove from oven and let stand 2 minutes.
- Meanwhile, heat a large skillet over medium-low heat and add the roasted tomatoes in oil and cook for 5 minutes. Add the baby spinach and stir. Season with salt and black pepper and cook for 2-3 minutes.
- To serve plate baby spinach and roasted tomatoes, top with lasagna rollettes and spoon some of the warmed garlic butter sauce over top. Serve immediately.
Ingredients
- 8 ea Roma® Cheese Lasagna Rollettes
- 10 oz tomato(es), roasted, in oil
- 1 lb baby spinach
- 1/3 cup butter
- 3 garlic, clove(s), minced
- 1/4 tbsp basil, fresh, chopped
- 2 tsp oregano, fresh, chopped
- 1/4 cup water
- salt and pepper, to taste