Monday, July 18, 2011

Lasagna Roll Ups

Lasagna Roll Ups

These really aren't much different than my stuffed shells, except that they use a different kind of noodle and I tend to have a much easier time finding whole wheat lasagna noodles than whole wheat shells, so I can make these a little more healthy.  They are cute individual lasagnas, but I'm not really sure that this saves much effort over a traditional lasagna, just a little bit of baking time.  Add meat, mushrooms, or whatever your favorite lasagna ingredients are.

-6 whole wheat lasagna noodles, cooked al dente
-15 oz part-skim ricotta cheese
-1 egg
-10 oz frozen spinach, thawed
-1/2 tsp salt
-1/4 tsp pepper
-4 cups marinara sauce
-1/4 cup parmesan cheese, shredded
-1/2 cup part-skim mozzarella cheese, shredded

Place 1 cup of the marinara sauce in the bottom of a greased casserole dish.  In a medium bowl, combine ricotta, egg, spinach, salt, and pepper.  Place 3 Tbsp of the ricotta mixture at the end of a lasagna noodle.  Roll the noodle around the cheese filling.  Place rolled noodle seam side down in casserole dish.  Repeat with remaining 5 noodles.  Top rolled noodles with remaining marinara sauce, then with shredded cheeses.  Cover dish with foil.  Bake at 375 for 30 minutes, remove foil and continue to bake until cheese melts (about 10 more minutes).

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