April 7, 2012

Last Night's Dinner: Spinach Lasagna Rolls

Spinach Lasagna Rolls
makes 9 rolls

In our house we eat a lot of fruits and vegetables - like a lot, a lot. 
So, when I make these lasagna rolls I use a ton of spinach...I realize that most people may not like eating fistfuls of spinach...so just use a little if you want. 

What you need:
Lasagna noodles
15oz tub of Ricotta
jar of tomato sauce
1/2c. Parmesan cheese
1 egg
1 bag of frozen spinach (I use the whole bag - which is a lot)
garlic salt (or fresh garlic if you have it)
italian seasoning
salt and pepper
(optional) mozzarella cheese

(Preheat oven to 350.)

warm spinach in a pot of boiling water until it's thawed out. 
If you over-cook it it will get soggy and gross...so I just warm it enough to thaw it.
strain and rinse.

---Cook your lasagna noodles while doing this step!---

In a large bowl mix together:
1 egg
Parmesan cheese
garlic, italian seasoning, salt and pepper

add spinach to the ricotta mixture.
You only really need to add as much spinach as you want to.

drain your noodles and lay out.
spread your ricotta/spinach along the noodles...not too much otherwise the rolls will fall apart.
just roll the noodles up and lay them in a pan with some tomato sauce.
Once you've rolled up all your rolls, cover them with tomato sauce.
I sliced up my mozzarella and put on top.

Put your pan in the oven at 350 for 25/30minutes until they're bubbling and the cheese has melted.

then make sure you check your teeth before smiling or kissing - spinach in the teeth is no good! 

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