I was craving lasagna but didn't want the usual heavy kind, but the same taste lighter. I remembered my husband once tried to make lasagna roll ups and the idea was okay but I think it needed to be tinkered with to make it a tad healthier and not so heavy. I also skimmed a friends recipe blog..check her out sugarfree mom...she's got some great recipes. So after looking at her recipe I took hers and my husbands and made it into mine. So here you go
1 cup of spinach...I used frozen so I heated it up and drained excess water, but you can use fresh too.
1 cup of part skim ricotta cheese
1 lb of ground meat seasoned to taste...I had already cooked it and set it aside
Lasagna noodles...I used whole wheat
1 egg and 1 egg white...apparently my other egg disappeared from the picture
1/2 cup of mozzarella cheese (shredded) and more reserved to top
1/3 of shredded Parmesan cheese
1/2 cup to 1 cup of your favorite tomato sauce whether you make it of buy it...I used Muir's organic
First brown and season meat and set aside. Cook noodles and drain and set aside I peel them apart and lay them over the pan to help prevent a clump. (Also quick hint while I have the water boiling I pour a little of olive oil to help prevent sticking)
In a bowl mix ricotta, eggs, 1/2 cup of the mozzarella cheese, spinach and meat, salt and pepper to taste.
On a cooking sheet I lay ed out the noodles and smeared them with the filling, roll up and placed them in a deep baking dish with 1/2 cup of sauce on the bottom of the dish. After I rolled up all my filled noodles and placed in dish.
Poured 1 cup of sauce over then parm cheese and hefty hand of mozzarella cheese (I like cheese)
Baked at 375 cover in foil for 30 minutes, then last 5 mins I remove foil and allow cheese to melt into gooey happiness.
Enjoy
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