I love a great lasagna. I think most people do, but does anyone actually take the time to make their own? It just seems so time intensive. And if you’re cooking for 1 or 2 people, you’d have to eat it all week in order to finish it all! Well, Giada introduced me to the lasagna rolls – and once you know the basics, the options are endless. I’ve made this recipe with sauteed spinach, a red wine tomato sauce, and a mushroom filling. The best part about this recipe is that you can prepare as many as you’d like – and you can even freeze some for later. I’ve switched out a lot of the less healthy ingredients for smarter choices and you don’t have to sacrifice any of the taste.
2 cups Basic Tomato Sauce (see my recipe)
6 lasagna noodles
5 oz. frozen spinach (thawed and squeezed dry) or 1/2 bag of fresh, sauteed spinach
1/2 cup + 1 Tbs. Parmesean
1/4 cup egg beaters (about 1 egg)
7-8 oz Part Skim Ricotta cheese
1/2 cup Low fat Mozzarella cheese
1) Cook the lasagna noodles according to package directions. Depending on the size of your pot, you may need to cook in 2 batches so they don’t stick. Once cooked, lay the noodles on a baking sheet to keep them from sticking.
2) In a bowl, mix the spinach, 1 cup Parmesan, ricotta, mozzarella, egg, and salt/ pepper (a pinch or two each).
3) Preheat oven to 450 degrees. Spread cheese mixture onto noodles – about two to three spoonfuls each. Roll noodles and lay seam side down into baking dish. (You can freeze the noodles at this stage if desired)
4) Pour 1-2 Tbs. of sauce over each lasagna roll. Then top with remaining parmesean and mozzarella cheeses.
5) Cover with foil and cook for about 20 minutes. Uncover and cook for an additional 15 minutes.
Serve alongside any extra sauce. And have a glass of red wine too 🙂