PREP: 40 minutes BAKE: 40 minutes OVEN: 375°F MAKES 8 servings
8 dried lasagna noodles
12 ounces cream cheese, softened
2 cups shredded Italian cheese blend (8 ounces)
1 cup crumbled Gorgonzola or other blue cheese (4 ounces)
1 cup chopped walnuts, toasted
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1 26-ounce jar tomato-basil pasta sauce
Shredded fresh basil (optional)
Freshly ground black pepper (optional)
6 cups shredded fresh spinach leaves
1 Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.
2 Meanwhile, in a large bowl combine cream cheese, Italian cheese, Gorgonzola cheese, 3⁄4 cup of the walnuts, and the snipped or dried basil. Spread cheese mixture evenly over lasagna noodles. Roll up each noodle into a spiral.
3 Place lasagna rolls, seam sides down, in an ungreased 2-quart rectangular baking dish. Top with pasta sauce. Bake, covered, about 40 minutes or until heated through.
4 Sprinkle with the remaining 1⁄4 cup walnuts. If desired, sprinkle with shredded basil and pepper. Serve lasagna rolls on spinach, spooning sauce in dish over rolls.
PER SERVING: 513 cal., 37 g total fat (17 g sat. fat), 77 mg chol., 813 mg sodium, 28 g carb., 4 g fiber, 21 g pro.