August 15, 2009

Cheesy Lasagna Rolls with Spinach and Ricotta

Cheesy Lasagna Rolls with Spinach and Ricotta

recipe from the Whole Foods Market iPhone app

Serves 4 to 6

Per serving (about 7oz/189g-wt.): 350 calories (100 from fat), 11g total fat, 6g saturated fat, 35mg cholesterol, 670mg sodium, 47g total carbohydrate (4g dietary fiber, 9g sugar), 16g protein

1/2 pound (8 to 10) uncooked lasagna noodles
Nonstick cooking spray
cup ricotta cheese
1 1/2 cups prepared
marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzarella

Preheat oven to 400°F. 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.

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 and 2 tablespoons of the marinara then top with spinach. 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 mozzarella and bake until golden and bubbly, 20 to 25 minutes.

I made this last night. I LOVED it. It was very easy and quick to make. DH wondered where the meat was, so next time I'll grill a chicken breast and serve it to him with it. lol.

No comments: