Tuesday, March 9, 2010

Spinach Lasagna Rolls

I love making lasagna, but I decided to try a little variation of it and I tried making rollups instead.  These were so easy to make and a great way to clear out the frozen spinach I had in the freezer.  This was a great, healthy meal and I'll definitely plan on making it again!

Source:  Running Mama Cooks, adapted from Gina's Weight Watchers Recipes


8 lasagna noodles, cooked

10 oz frozen chopped spinach, thawed and completely drained
15 oz part skim ricotta cheese
1/2 cup grated Parmesan cheese, plus more
1 egg
salt and fresh pepper
32 oz marinara sauce
8oz part skim mozzarella cheese, shredded


Cook lasagna noodles in boiling water until tender.  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 mozzarella cheese and a sprinkle of Parmesan. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Remove foil for the last 5 mins. Open the oven door and broil until the cheese is browned and bubbly. Makes 8 rolls.

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