As I previously stated, I LOVE Gina’s Skinny Recipes. One of my favorite recipes from her site is the Spinach Lasagna Rolls. One, because I love anything Italian and two, because sometimes Nate and I just want to eat something that feels lighter and cleaner… which generally leads us to eat pasta with vegetables and a light sauce (aka a little butter). So, when I found this recipe, it was perfect! It also helps with portion control because you have individual roll-ups instead of cutting your own piece. I tend to get carried away with the size of my lasagna slices, especially when my mom makes it. It truly is the best. I know you probably think you have tasted the best lasagna, but you most certainly have not.
Anyway, back to the lasagna roll-ups. I made these once before following the exact recipe and found that mine turned out a little dry and a little too thin with the filling. So to fix this, I decided that on this go around that I would add a few more ounces of ricotta and swap the fat free for the part skim ricotta because I feel like the fat free junk tastes like rubber. No one wants a rubbery lasagna. This little change-up really made the roll-ups even more delicious!
Spinach Lasagna Roll-ups
Adapted from Gina’s Skinny Recipes
9 whole wheat lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
18 oz part skim ricotta cheese (I know, that’s an annoying number)
½ cup grated Parmesan cheese
salt and fresh pepper
32 oz tomato sauce (like Heart Healthy Traditional Prego)
3 oz part skim mozzarella cheese, shredded
Preheat the oven to 350°. In a medium bowl, combine the spinach, ricotta, Parmesan, egg, salt, and pepper. Then you will pour about 1 cup of the tomato sauce on the bottom of a 9 x 9 baking dish. This will help the roll-ups to not stick to the bottom and it will place them in a little pool of delicious tomato sauce.
Next, you will place a piece of wax paper on the counter and lay out the cooked lasagna noodles. Make sure the noodles are dry before you spoon the ricotta and spinach mixture onto them. Take about a 1/3 cup of the ricotta mixture and then spread evenly over noodle. Roll it about two times and place the seam side down onto the baking dish. Repeat this step with the remaining noodles.
Ladle the sauce over the noodles in the baking dish and top each one with a sprinkle of mozzarella cheese. Cover the baking dish with foil and bake for 40 minutes, or until the cheese melts. Be careful scooping them out of the baking dish when you are serving them because they can roll right off! I know this because it happened and scalding tomato sauce went everywhere. This could also be due to my natural clumsiness. Either way, enjoy 🙂
|Things got a little messy.