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Lasagna Rolls

September 6, 2011

I love to share the food I make.  But sometimes, I cook just for me.  Cooking for one is not always an easy task, and I often find myself throwing out leftovers.  I hate being wasteful, but there is only so many times in a week you can eat the same thing.  So I have newly devoted myself to finding recipes that I can portion out and freeze.  I know that lasagnas tend to freeze very well, and I found a few recipes for lasagna “rolls” that looked great.  The rolls make it especially easy to portion out the dish into tupperware before freezing.

I didn’t use any one recipe to make this dish, but instead looked at a few similar recipes and what I had in my refrigerator and combined the best of everything to create these.  My inspiration included:

Whole Foods Baked Pasta Shells

Whole Foods Cheesy Lasagna Rolls with Spinach and Ricotta

Skinny Taste’s Spinach Lasagna Rolls

I had fresh basil left over from the tomato galette last night, a jar of Classico Tomato and Basil sauce in the pantry, and fresh garlic on my counter.  Frozen spinach helps me to skip the step of cooking it over the stove.  This is definitely an easy weeknight meal that if you’re a single lady, can make several meals!


 

Ingredients:

16 oz frozen spinach, thawed and drained completely

15 oz part skim ricotta

2 cloves garlic, chopped

1 egg, lightly beaten

2 tablespoons chopped fresh basil

salt and pepper

1 cup shredded mozzarella (divided)

10 lasagna noodles, cooked al dente

1 jar prepared marinara sauce (I prefer Classico tomato and basil)

1/2 cup panko bread crumbs (I used seasoned)

Preheat oven to 375 degrees. In a medium bowl, combine first 6 ingredients until combined well. Add 1/2 cup of shredded mozzarella and mix.  Grease a 9×13 inch glass baking dish.  Pour half the marinara into the bottom of the dish.  Taking one noodle at a time, spread 3 tablespoons of spinach, ricotta mixture on the noodle.  Gently roll and lay seem side down on top of the marinara. Repeat until all noodles are rolled up.  Pour the rest of the marina on top of the lasagna rolls.  Top with panko bread crumbs and sprinkle with remaining cheese.  Bake for 25 minutes.

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