Thursday, September 11, 2014

Spinach Lasagna Roll Ups

The following recipe is one that I've been making for awhile now. I first made it when I was still living with my dad, and we were on a weight loss kick together. He lost 20 lbs (I think? Could be more or less) and I lost 60 lbs during the length of time we were supporting each other.  This was our comfort food when we needed some. 
The recipe serves 2 people, and leaves leftovers. Double the amount if you're serving 6.

6 lasagna noodles, cooked
1 cup marinara sauce
1 cup frozen spinach, thawed and dried
14 ounces ricotta cheese
1 egg
1-1/2 cups mozzarella cheese
1 tablespoon parsley
1 pinch of nutmeg

Preheat oven to 375 degrees.

In an 8x8 inch baking dish, cover the bottom with a generous layer of marinara sauce. Set aside.

In a large bowl combine, spinach, ricotta cheese, mozzarella cheese, egg, parsley, and nutmeg.  Stir until it is all combined.

If the noodles are still too hot to handle, run them under cool water. Lay the noodles out onto a clean flat surface.  Evenly distribute the spinach mixture down the middle of each lasagna noodle.

Starting a one end, gently roll up each noodle and place inside the prepared baking dish, seam side down.

Spoon the left over marinara sauce over the top of the rolls-ups. Cover the pan with tin foil and bake for 30 minutes.  

Let the dish rest for 5 minutes on the counter before serving. 

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