I mentioned in my latest meal planning post that I'm trying to eat more vegetarian meals. I'm doing this for a couple of reasons: to help us eat healthier, and to cut back on our grocery costs. Meat is so expensive, and I'd much prefer to spend less money on it than we have in the past. The problem with this is that my husband is pretty much a carnivore. He loves his burgers and steaks and bacon, which is fine -- I do too -- but I've had a bit of trouble getting him on board with this little experiment. The other night, though, I served him these lasagna rolls, and he didn't make a single comment about the lack of meat. I consider that a success!
I remember seeing these on Courtney's site a while ago. But then I forgot all about them until I was browsing through recipes on the Whole Foods iPhone app and came across the recipe again. I knew these lasagna rolls had to go on our menu, and soon!
We all enjoyed these a lot -- even Andrew ate an entire roll for dinner, and another one for lunch the next day. I made the recipe pretty much as written, just added some mozzarella cheese to the filling, but these are easily customizable to your individual tastes. AND they're delicious, so I definitely suggest making them soon.
Spinach Lasagna Rolls
source: slightly adapted from Whole Foods
1/2 pound (8 to 10) uncooked lasagna noodles
Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups prepared marinara sauce (I used tomato basil sauce)
1 1/2 cups packed baby spinach
1 cup shredded mozzarella cheese, divided
1. Preheat oven to 400 degrees. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.
2. Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta, a sprinkle of the mozzarella cheese, and 2 tablespoons of the marinara; top with spinach.
3. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with 1/2 cup mozzarella.
4. Bake until golden and bubbly, 20 to 25 minutes.