If you can't eat spinach like Pop-eye, this recipe is for you. Also, I've always been intimidated by lasagna for some reason so I never made it. Until now.
adapted from Skinnytaste.com
Ingredients:
10 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
10 tbsp mozzarella cheese
Preparation:
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.
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.
Also, the original recipe also called for 9 noodles; I actually cooked 10 lasagna strips just in case I tore one, but it turned out 10 portions was exactly right.
I found a pre-made roll of mozzarella and end up just slicing about 1/2 inch thickness to top each spinach roll with. I love the cheesiness. You'll see I actually use less tomato sauce than called for and more cheese.
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 10 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.
Ingredients:
10 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
10 tbsp mozzarella cheese
Preparation:
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.
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.
The original instructions say to use wax paper to lay out the noodles. You'll see I ended up using lightly greased cookie sheets because I wanted a hard surface and it made for moving around the kitchen easier.
I found a pre-made roll of mozzarella and end up just slicing about 1/2 inch thickness to top each spinach roll with. I love the cheesiness. You'll see I actually use less tomato sauce than called for and more cheese.
To serve, ladle a little sauce on the plate and top with lasagna roll.
10 perfect servings
Delicious!
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