Weekend Recipe - Lasagna Rolls

November 16, 2012
I'm always looking for ways to make classic recipes more healthy. Most recently I gave these lasagna rolls a try. I altered them a bit based on what I had in the fridge, and they turned out perfect!

Here's what you'll need:

8 cooked lasagna noodles, cooked (I used whole wheat)
1 pound lean ground beef, browned and cooled slightly
2 handfuls fresh baby spinach (you can use however much you want here), sauteed
1 (15 oz) container fat free ricotta cheese
1 egg
2 cloves garlic
Seasonings (get creative - I used oregano, Italian seasoning and basil)
1 (24 oz) jar spaghetti sauce
Approx 4 oz. shredded part skim mozzarella cheese

Preheat the oven to 350 degrees 

In a large bowl mix the following:
 Browned and slightly cooled lean ground beef, ricotta, spinach, egg, garlic and seasonings

Once the ingredients are thoroughly mixed, lay out your cooked lasagna noodles on waxed paper. Spread the mix on each noodle (about 1/2 - 2/3 cup) and top with some mozzarella cheese

Leave some space, as shown below, at the beginning and end of your noodles. This way when you roll the mix won't get squeezed out.



Next, lightly coat a baking dish with spaghetti sauce (you can use any spaghetti sauce) before placing the lasagna roll seam side down


Once all the rolls are in the dish, cover them with the rest of the jar of spaghetti sauce and mozzarella cheese. Bake at 350 degrees for 30-40 minutes. 



Lasagna Rolls! 

These are great during the week because you'll most likely have leftovers. Plus, they're already portioned for you! 

?   What's your favorite classic dish?  ?

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