Serves: 24
Total Calories: 33

12 Romaine lettuce
1 (15-ounce) jar marinara sauce
1/3 cup onion minced
2 tablespoons butter or margarine
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon dill weed dried weed, crushed
1/4 cup milk
2 eggs
1 (10-ounce) package spinach cooked and well drained
1/4 cup cracker crumbs
3 tablespoons Parmesan cheese grated

In a large saucepan over medium heat, blanch romaine leaves, three to four at a time, in boiling water for 5 minutes or until very wilted. Drain well on paper towels set aside.

Pour sauce into a large skillet set aside.

In a medium skillet over medium-high heat, sauté onion in butter or margarine until soft. Stir in flour, salt and dill weed. Cook and stir over medium heat for 1 to 2 minutes. Add milk. Stirring, bring to a boil and boil until very thick. Remove from heat.

In a small mixer bowl at medium speed, beat eggs well. Beat in hot onion sauce. Stir in spinach, cracker crumbs and cheese. Place 2 tablespoons of the spinach mixture into the center of each romaine leaf. Fold sides over filling and roll up. Place seam-side down in sauce in large skillet. Repeat with remaining leaves. Place skillet over medium heat cover and simmer, basting rolls occasionally, for 15 to 20 minutes or until a knife inserted in center of roll comes out clean.

To serve, cut each roll in half if desired. Place in chafing dish with sauce. Serve hot.

Nutritional Facts:

Serves: 24
Total Calories: 33
Calories from Fat: 15

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