Spinach Lasagna Rolls.
For dinner on Monday night I made Lasagna Rolls. They were easy, delicious, healthy, and the recipe made a lot so we have been having leftovers -- which is fantastic!
9 lasagna noodles cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
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.
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I have had a whirlwind of a week. All of the sudden it is Friday tomorrow! It has been a heavy week. Lots of big things, deep thoughts and grand prayers. I continue to be blown away by our small group and the support that comes when people gather together in prayer and honest conversation. What a difference it makes when you choose to do life with others.
Thankful tonight for a warm cozy home. Friends and family who love and care, and Sten, who always gives me second, third, fourth, fifth chances and who loves me without expectations.