Not only is this meal a nice, meatless version of the original, it also great to make-ahead. This is always a plus for me considering my busy worknight schedules. I considered buying the whole wheat version of lasagna noodles, but I was worried it wouldn't be pliable enough so I refrained. After all, the recipe I followed instructed that it must be al dente to roll up correctly.
Even though Lent is ending tonight, this is a great recipe to keep in mind for that Friday night when you just can't eat another slice or pizza or roll of sushi (who am I kidding, this is never an issue)!
Spinach & Ricotta Lasagna Roll-ups
Makes 6-8
6-8 lasagna noodles, cooked
1 package fresh baby spinach
12 oz fat-free ricotta cheese
1/2 cup parmesan cheese
1 egg
butter
3 cloves of garlic
shredded mozzarella cheese (to your liking)
salt and pepper
Jar of bolognese pasta sauce
- Cook lasagna to al dente, per package instructions.
- Lay out flat on a hard surface and let cool.
- Wilt spinach in the microwave with the butter and garlic.
- Mix all ingredients together in a medium bowl.
- Spread mixture onto each lasagna strip. Start with less to make sure you have enough of the mixture and add more after all are complete.
- Roll up each strip and place in a greased 9x12 or 8x8 (depending on quantity) casserole dish seam side down.
- When ready to cook, preheat oven to 350 degrees.
- Ladle sauce and some more parmesan cheese over the noodles.
- Cover with tinfoil and bake for 40 minutes or until cheese melts.
- Serve with more bolognese sauce and garlic bread.