Nutty Gorgonzola Roll-Ups

    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.