I admit, we have fallen into a dinner slump in our house the last several months. We’ve slipped comfortably into a rotation of cooking the same handful of recipes over and over again, and to be honest, we’re both getting a bit bored! I decided it was time to start trying new recipes on a (hopefully) weekly basis to inject some new variety into our dinners. With the holidays approaching it’s difficult to stick to a consistently healthy diet, but making dishes that are both calorie-controlled and delicious can help with that willpower and prevent you from feeling deprived when surrounded by all of those Thanksgiving and Christmas goodies.
These spinach lasagna roll-ups are not only delicious, but also insanely easy to serve. The little individual rolls make it easy to measure portions. Just use a wide spatula to smack one onto your plate, and you’re good to go. They are also simple to make, which is always a plus when selecting weeknight meals, since time can often be a limiting factor to dinner plans.
I found this recipe on the SkinnyTaste blog, though I did make a few minor changes:
- I topped my roll-ups with colby jack cheese instead of mozzarella, because I had some in my fridge that was needing to be used.
- I threw together my own version of the tomato sauce, though Gina from SkinnyTaste links to an easy Pomodoro sauce that, if you have a few extra minutes, looks delicious! I simply used a big can of plain Hunt’s tomato sauce and seasoned it with oregano, basil, garlic, onion, and plenty of fresh ground black pepper. I didn’t measure exactly how much of each spice that I used, I just kept mixing and tasting until it was just right.
I’ll copy the recipe below as I prepared it, but if you want the original then just head over to SkinnyTaste!
| Spinach Lasagna Roll-Ups | Print |
- 9 lasagna noodles
- 10oz frozen spinach, thawed and drained
- 15oz fat free ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- sea salt and fresh pepper
- 32oz can plain tomato sauce, seasoned to taste with oregano, basil, garlic, onion, salt, and pepper
- About 3oz of low fat/fat free shredded cheese of choice
- Boil lasagna noodles per instructions on the box. Drain. Lay noodles out flat on wax paper.
- Preheat oven to 350F.
- In a bowl, combine spinach, ricotta, Parmesan, egg, salt, and pepper. Mix until combined.
- In another bowl, mix tomato sauce with desired spices.
- Ladle 1 cup of sauce in the bottom of a glass 9x13 baking dish.
- Press equal amounts of spinach mixture onto the full length of each lasagna noodle.
- Carefully roll up each noodle and place, seam side down, into the baking dish.
- Spoon remaining sauce over the top of the rolls and sprinkle with a small amount of shredded cheese.
- Cover dish with aluminum foil and bake for about 40 minutes, or until cheese melts and sauce is bubbly.
Definitely puting this on my dinner list. And they look so pretty! 🙂
Thanks Joan! I hope you enjoy them. 🙂
Those looked tasty on the ole instagram last night! We’ll have to try these sometime.