Tuesday, May 15, 2012

Spinach Lasagne Roll-Ups

Has anyone else fallen in love with the power of Pinterest in organizing ideas? This is one of the first recipes I pinned and I love that I can find things online, pin them, and know exactly where to come back for them when I'm ready to cook or make my grocery list. My girls loved this recipe so this will likely be one we'll do again soon and I'll probably try to add a variety of veggies - perhaps mushrooms, peppers, asparagus . . . The original recipe that I followed was found at The Girl Who Ate Everything.

9 lasagna noodles, cooked
10 ounces fresh spinach, (I heated it slightly in a skillet so that it would mix easily with the cheese mixture)
1 (15 ounce) container fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and pepper
32 oz spaghetti sauce
9 Tablespoons mozzarella cheese, shredded

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter (or use a cutting board) and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle.
Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese.
Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Serve and enjoy.

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