Monday, October 24, 2011

{recipe} spinach lasagna rolls.

happy monday! how was your weekend? i hope it was relaxing, fun and productive. my was another nonstop weekend (it is becoming a trend around here) i have a love hate relationship with jammed packed weekends, i love spending time with friends and family and also checking off things on the very long to do list. but... i would love for a whole weekend when i don't have to change out of my pjs, a girl can dream can't she? i will recap our whole weekend tomorrow, and give you a glimpse at a few new recipes that made a very welcome debut. by sunday night rolled around i could barely keep myself up long enough for the good wife.

flashback to tuesday last week.  i made the most fantastic spinach lasagna rolls after pinning a similar recipe on pinterest i was so excited about how they turned out. the best part, they are easy, quick, healthy and perfect for a week night meal.  i plan to add this one to my go to recipe collection, best part you can change up the filling to keep things interesting. i get so excited when i come across a new favorite recipe, i only wish more people besides matt and i were there to witness it in all its glory. possible reason to dinner party? enjoy!

Spinach Lasagna Rolls.

four-five hungry adults, if you are lucky you will have just enough leftovers for lunch!
9 lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
1 (15 ounce) container fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper
32 oz tomato sauce (I used spaghetti sauce)
9 Tablespoons part skim mozzarella cheese, shredded 
1. Bring water to boil. Add lasagna noodle, be sure they are not broken. Cook noodles, drain and set aside.
2. Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

3. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

4. Ladle sauce over the noodles in the baking dish and top each one with 1 tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil 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. 

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