If you love lasagna but find that you never seem to make it much because a) it's time consuming, b) it doesn't exactly have a reputation as the healthiest meal, and c) making a whole pan is more food than you need, we have the answer to your craving. These spinach lasagna rollups can solve all of those issues.
First of all, this recipe is pretty fast. You can even make them on a busy weeknight. You basically need enough time to boil noodles, quickly assemble, and then pop in the oven for about 20 minutes. (That's plenty of time to toss a fresh green salad and set the table while it bakes.)
Filled with a creamy spinach mixture and covered with a simple tomato sauce, this recipe is full of vitamins and nutrients and keeps the fat and calories in check. We omitted meat and went easy on the cheese, while leaving enough for flavor and some of that decadent, gooey texture lasagna is known for. Rolling the noodles instead of layering them makes the dish feel lighter and keeps the portions in check. (We think the individual rolls look extra pretty, too, don't you agree?)
Finally, while it's perfect for feeding a family, the individual-sized portions also make this recipe a convenient option for those cooking for one or two people. It's easy to make a batch and then freeze the rest for an even quicker meal later.
Spinach Lasagna Rollups
(Downloadable/printable pdf of this recipe)
Yield: 4 servings (2 rolls per serving)
Ingredients:
Vegetable oil cooking spray.
8 lasagna noodles
1 egg
2 10-ounce packages frozen chopped spinach, thawed
1 cup part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons Italian seasoning, divided
15-ounce can unsalted tomato sauce
1/4 cup grated Parmesan cheese
Directions:
Preheat the oven to 350º F. Spray a 9” x 9” baking dish with vegetable oil cooking spray. Cook the lasagna noodles in boiling water according to package directions, omitting the salt. Remove noodles when they are al dente and lay them out on a clean, dry towel to cool.
In the meantime, slightly beat the egg in a small bowl. Thoroughly drain the thawed spinach and press out any excess liquid. Mix the egg, spinach, ricotta, mozzarella, onion, garlic and 1 teaspoon Italian seasoning together in a medium-size bowl. Divide the spinach and cheese mixture evenly between the noodles, spreading the mixture over the entire length of each noodle. Roll up the noodles from the bottom to the top and place in the 9 x 9-inch pan.
In a small bowl, mix the tomato sauce and ½ teaspoon Italian seasoning and then pour over the rolls. Sprinkle the Parmesan cheese on top. Bake for 20 to 25 minutes or until heated through and sauce is bubbling.
Nutrition Information Per Serving: 358 Calories; 7.5 grams Fat; 3 grams Saturated fat; 78 mg Cholesterol; 442 mg Sodium; 50 grams Carbohydrates; 7 grams Fiber; 25 grams Protein
Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.
