Friday, March 29, 2013

Spinach & Ricotta Lasagna Roll-ups

I am not the slightest bit Italian. As if my light hair, blue eyes and freckles didn't give it away,  my distaste for pasta is surely a sign! Growing up in New Jersey, this could be considered a travesty. I don't know what it was, but I just never get a craving for a big bowl of pasta nor do I ever think "I am going to make a pasta dish tonight." Alas, this recipe may have changed my mind for good.

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
3 cloves of garlic
shredded mozzarella cheese (to your liking)
salt and pepper
Jar of bolognese pasta sauce
  1. Cook lasagna to al dente, per package instructions.
  2. Lay out flat on a hard surface and let cool.
  3. Wilt spinach in the microwave with the butter and garlic.
  4. Mix all ingredients together in a medium bowl.
  5. 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.
  6. Roll up each strip and place in a greased 9x12 or 8x8 (depending on quantity) casserole dish seam side down.
  7. When ready to cook, preheat oven to 350 degrees.
  8. Ladle sauce and some more parmesan cheese over the noodles.
  9. Cover with tinfoil and bake for 40 minutes or until cheese melts.
  10. Serve with more bolognese sauce and garlic bread.

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