Things you'll need:
9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
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 (I used less) on the bottom of a 9 x 13 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.
**Notes**
I used less spaghetti sauce ~ I think my jar was 26 oz and it was plenty ~ I like Hunts brand garlic & herb flavor. Didn't bother saving any for the "serving suggestion" of putting some on the plate first. It was fine just as it was.
I hesitated to cover it before baking, but I generally follow the instructions the first time I make something. After 40 minutes, the cheese was melted but not browned and not too bubbly. So I removed the foil and let it bake for 10-15 minutes more and then broiled it for a couple minutes. I like browned cheese!
Best helpful hint was using wax paper to roll on! Really worked well to combat the sticking issue.
I'm very much looking forward to making it with *ricotta cheese* next time! (For those of you who don't know, I grabbed a pint container of sour cream and didn't notice that it *wasn't* ricotta until the rolls were in the oven and baking and I was cleaning up afterwards! Same calories, tho)
All in all a REALLY yummy dish and only 261 calories per roll! That's including cheese and sauce and everything.
9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
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 (I used less) on the bottom of a 9 x 13 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.
**Notes**
I used less spaghetti sauce ~ I think my jar was 26 oz and it was plenty ~ I like Hunts brand garlic & herb flavor. Didn't bother saving any for the "serving suggestion" of putting some on the plate first. It was fine just as it was.
I hesitated to cover it before baking, but I generally follow the instructions the first time I make something. After 40 minutes, the cheese was melted but not browned and not too bubbly. So I removed the foil and let it bake for 10-15 minutes more and then broiled it for a couple minutes. I like browned cheese!
Best helpful hint was using wax paper to roll on! Really worked well to combat the sticking issue.
I'm very much looking forward to making it with *ricotta cheese* next time! (For those of you who don't know, I grabbed a pint container of sour cream and didn't notice that it *wasn't* ricotta until the rolls were in the oven and baking and I was cleaning up afterwards! Same calories, tho)
All in all a REALLY yummy dish and only 261 calories per roll! That's including cheese and sauce and everything.
Some more photos...
1 comment:
Yum! That looks wonderful!
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