I just ate dinner, basically inhaling it because it was so awesome! (Or maybe just because I was hungry)
I had been dying to make these spinach lasagna rolls that I found on Gina’s site a few weeks ago, but hadn’t gotten around to it. I originally planned to make them last night for dinner, but decided instead to prepare it and then just stick it in the oven tonight for dinner.
Yay for me and thinking ahead. 🙂
The filling is a nice mixture of spinach, ricotta, egg and parmesan that is spread out over the lasagna noodles, which are then rolled up and placed in a dish of tomato sauce.
Ingredients: 9 lasagna noodles cooked according to directions, 1 pkg. of 10 oz spinach, 1- 15 oz. container of low fat ricotta, 1 egg, 1/2 cup parmesan cheese, 3 cups tomato sauce, 9 tbsp of mozzarella cheese
Directions: Boil lasagna noodles as directed on box and combine spinach, ricotta, egg and parmesan in a mixing bowl. Place lasagna noodles on a piece of wax paper and evenly spread the spinach mixture over the noodles. Then roll up the noodles. Ladle one cup of sauce onto 9 X 12 baking dish and place the roll-ups in the dish. Pour remaining sauce over the roll-ups and sprinkle the cheese on top.
Bake, covered with foil, at 350 degrees.
It was pretty good, but it also made me really want regular lasagna, the type my mom makes. I did enjoy it though and I’ll be able to take it to work for the week, which is better than having a sandwich every day.