To be perfectly honest, these lasagna rolls started out more or less round. And then I squished them into a tupperware container, shoved them in the fridge, and reheated them for lunch, and what you see before you is the end result. The flattening, however, in no way detracted from their deliciousness, you’ll be glad to know. I actually really like this method, because it was quick and easy, tasted like delicious lasagna, and was easy to portion out. The only change I made to the recipe was that (despite rechecking my grocery list roughly 6 times) I somehow managed to leave the grocery store without frozen spinach, so I just steamed and finely chopped some broccoli to go in the filling instead. And it was super delicious! Geoff said he couldn’t even taste it. If only Abby would agree to eat something with green specks in it…
Spinach Lasagna Rolls
9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.