This particular recipe is one from the archives that I recently made again and was mad at myself for not making it sooner. Sometimes the downside to being a food blogger is that you constantly want to make new things to share with your readers, so at times things that you made in the past don’t necessarily get made again. Don’t get me wrong, we have our favorites that constantly appear on the weekly menu, but some recipes get lost in the archives. Does anyone else experience this? If you don’t, I would love your tips on how to not forget about particular recipes.
Now that is it June and we are halfway through 2012, I like to sit back and reflect on how well I have been doing on my New Year’s resolutions. I can honestly say that the one that I am doing best with has to do with food. One of my goals was to plan a meatless meal once a week and I have been very successful with this. I thought Blair would be tough to please with this one, but he has embraced it fully. Another goal of mine was to improve my photography, next year I think I am going to try and focus more on people and less on food. I still have a long way to go in food photography, but as you can see from these two shots, I have come a long way over the course of a year. People are a totally different story, hopefully when I have a baby to torture with the camera, I will get better. Blair doesn’t always love being the subject and neither do my niece and nephew.
These darling individual lasagna rollups are perfect for a crowd or perfect for two with leftovers the next day. They are a great meatless meal that can be prepped ahead of time with little effort, and then baked in the oven. Your whole family with love them and sneaking in the spinach helps your kiddies get those veggies.
Spinach Lasagna Rolls
What you’ll need:
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
1 cup part skim mozzarella cheese, shredded
What you’ll do:
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, mozzarella, 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.(make sure you do this because I forgot!) Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. Ladle sauce over the noodles in the baking dish. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
Source: slightly adapted from Skinny Taste