Sunday, September 16, 2012

Lasagna Roll-Ups

I was very absent from my blog last week and for that I apologize. Perhaps by sharing this recipe with you, I will earn a little forgiveness. I tried this new recipe as part of my 25 by 25 list. I even worked on another aspect of my 25 by 25 list by inviting my father-in-law over for dinner. We had lasagna roll-ups for dinner and they were amazing!


The roll-ups weren't too hard to make, either. I actually enjoy making lasagna roll-ups more than traditional lasagna. There is no cutting this lasagna which in my case means a lot less mess. No more guessing the portion size, either. They are already portioned perfectly for you!


My father-in-law really enjoyed this meal and despite him thinking otherwise at first, he didn't even miss the meat! By inviting my father-in-law over for dinner, I have now made it half-way to crossing that item off of my list. I made it a goal to invite him over at least 5 times this year because we are really bad at remembering to do that. It has turned out to be a really fun goal to work toward because spending time with family is really important to us and it makes him really happy, too!


New Recipe #25 of 25

Spinach Lasagna Rolls

Servings: 9
Nutrition per Serving: Calories: 224.9; Fat: 5.1 g;  Fiber: 3.4 g; Protein: 13.0 g; Carbs: 31.5

Ingredients:
  • 9 lasagna noodles, cooked
  • 10 oz frozen chopped spinach, thawed and completely drained
  • 15 oz fat free ricotta cheese (I like Polly-o)
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and fresh pepper
  • 32 oz tomato sauce 
  • 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions: 

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over 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 tbsp mozzarella cheese. Put foil over baking dish 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.

1 comment:

  1. This looks YUMMY!
    I wish I could eat wheat!
    GF noodles are never the same.

    ReplyDelete