i love lasagna. i made a healthy tofu-filled pan of lasagna a while back, and that was delicious. the less healthy cheese-filled lasagna is obviously also delicious.
i wanted something a little more portioned, and smaller than a full pan. and EP’s sister had us over for lasagna rolls a couple months ago.
- 9 lasagna noodles
- 15 oz part-skim ricotta cheese
- 10 oz frozen chopped spinach [thawed and drained well]
- 8 oz part-skim shredded mozzarella [reserve maybe 1/3 for the top]
- 1/4 cup grated parmesan cheese
- 1 egg
- tsp garlic powder
- tsp oregano
- 2 tsp basil
- 32 oz tomato sauce [hunt’s four-cheese]
boil the noodles per directions [i strongly suggest boiling an extra for snacking].
mix together: ricotta, spinach, mozzarella, parmesan, egg, garlic, oregano, and basil.
lay out lasagna noodles and scoop about 1/4 cup cheese mixture on each. make sure they all have enough before you start rolling them. it worked for me to spread the mixture onto about 1/3 of the noodle, with an inch empty at the end. it made rolling less messy.
layer in a thick helping of tomato sauce into your baking dish. arrange the 9 lasagna rolls. top with remaining red sauce and mozzarella.
EP had the camera [i think it’s so interesting to see the different angles he uses]. and he decided to highlight how horrid my kitchen skills are.
cover and bake at 350* for 40 minutes.
the recipe ended up not being too “lightened up,” but EP and i both really liked it. i think next time, i’d try my mom’s standard lasagna filling, and swap out for things like fat-free ricotta, just to see how it tastes.
but definitely a success. and they really were easier than a whole pan of lasagna. i also wasn’t forced to eat the leftovers for 3 weeks straight.