I'm Not a Gourmet Cook, But I Try...: Spinach Lasanga Rolls

This post should've gone up over a week ago, but I got lazy. These things got some pretty high marks from Shannon, my Father-In-Law (a former chef, so that's saying something!), and my parents. Plus, Noah ripped through them too.


So, this comes via another blog, which I'll steal the picture from and give credit for the idea: http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html. I did not deviate too much from the original recipe, just made sure to go fat free on whatever cheeses I could. Prep time on this takes a little while, since you need to boil the lasagna noodles, then DRY them before use. Can't use no-bake, HAS to be the full on boil noodles. It also took time for me to thaw out the spinach, but that was due to poor planning, not always going to be the case.

Spinach Lasagna Rolls

10 oz Chopped Spinach (If you use frozen, make sure it is thawed and drained before use. You DO NOT need to cook it before hand)
15 oz Fat Free Ricotta Cheese
.5 cup Grated Parmesean Cheese
1 egg
28 oz Pasta Sauce
0.5 cup Fat Free Shredded Mozzerella Cheese
9 Lasanga Noodles, the boil kind, Boiled and DRIED
Seasonings as desired for spinach/cheese mixture (The recipe called for oregano and italian seasonings, but I forgot about it until it was too late)

1. Boil 9 lasanga noodles until they are nice and soft. Drain them, then lay them out somewhere they can dry.
2. In a mixing bowl, combine spinach, ricotta cheese, parmesean cheese, egg, and any seasonings you like for the mixture (I only used salt and pepper, in hindsight I would've added oregano, thyme, maybe some garlic powder or garlic salt) and mix until they are nice and mixed
3. Pre-heat oven to 350 degrees
4. Make sure noodles are dry, then on a sheet of wax paper, lay out a noodle. Spread about 1/3 of the ricotta/spinach mixture on the noodle, then gently roll it up and place it seam down in a glass baking pan. Repeat this for each lasanga noodle
5. Pour the pasta sauce on top of the rolls so they are well covered
6. Sprinkle the mozzerella cheese on top of each roll so each has a small pile on top of it
7. Bake for 40 minutes

Per each roll:

218 calories
4 grams fat
31 carbs
14 grams protein

Notes:

• I wasn't thinking when I made this and made no vegetable alongside it. After two rolls, no one seemed to care.



• I had this for lunch at work 3 days later. Still tasted awesome