In an effort to get over my blogger’s block, I have been discovering and perusing other wonderful food blogs. I stumbled across this recipe on http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html. It struck my fancy (do I ever pass up spinach?) and we needed dinner, so I made it happen!
– 9 whole wheat lasagna noodles
– 1 (10 ounce) package frozen chopped spinach, thawed and drained
– 1 (15 ounce) container low-fat ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1 clove minced garlic
– 1/2 teaspoon dried Italian seasonings
– salt and fresh pepper
– 24-32 oz tomato sauce of your choice
– 9 Tablespoons part skim mozzarella cheese, shredded
First, the hardest part: boil. water.
Ok, so this recipe is easy-peasy for those of you who don’t have a lot of time after work to be doing a ton of prep.
Cook the lasagna noodles until al dente, as directed on the box. Pat them dry and lay them out on a clean flat surface. Pour and spread about one cup of the sauce of your choice into a 9*13 baking dish.
Preheat the oven to 350.
Mix the rest of the ingredients, other than the tomato sauce and mozzarella, in a bowl. Spread even amounts of the filling (about 1/3 c) along the length of the lasagna noodles. Roll each noodle up and place evenly into the baking dish, seam down. Spoon sauce over the top of each roll, as much as you desire. Sprinkle about one tablespoon of mozzarella cheese on each roll (or more, if you want).
Cover baking dish with aluminum foil and place it in oven. Bake for 40 minutes, or until the cheese melts.
Voila! Yummy, comfort, kinda healthy dinner!