March 8, 2012

Let’s Roll

Happy *almost* TGIF!  

This week's featured meatless recipe is an oldie but a goodie!

These Spinach Roll Ups not only taste delicious, but are ready in a snap, totally in the comfort food spectrum and a great way to get extra veggies in your diet.



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I fixed this for a crowd last weekend ranging in age from 30s to 80s and they all agreed - it was a keeper.  Served with sides of balsamic glazed mushrooms and Strawberry Apple Salad, this meal was definitely a palate and people pleaser!

Enjoy!


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Spinach Roll-Ups

Print this recipe!

  • 9-10 lasagna noodles-cooked and drained
  • 1 15oz container ricotta cheese
  • 1 egg
  • 1 pkg. reduced fat mozzarella
  • 1 box frozen chopped spinach (thawed and drained)
  • 4 oz reduced fat cream cheese (softened)
  • 1 large jar spaghetti sauce 

Other delicious ricotta add-in ideas:
feta cheese
Parmesan cheese
sauteed mushrooms
caramelized onions
oregano

Cook and drain lasagna noodles according to package directions and let cool.   In a separate bowl, mix together ricotta, cream cheese, egg, thawed and drained chopped spinach and a dash of salt and pepper. 

On a cutting board, lay the lasagna noodles out and spread the cheese mixture the length of the noodle.  Top with a bit of mozzarella cheese.

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Starting at one end, roll the lasagna noodle up and place in the baking dish seam side down. 

Hint: Be sure to put a layer of spaghetti sauce on the bottom of the baking dish before placing the roll ups to prevent sticking.


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Top with spaghetti/marinara sauce.

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Finish off by sprinkling desired amount of mozzarella over the top before baking.  Bake at 375 for about 30 minutes or until cooked through. 

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The best news?


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This dish is Popeye approved, and makes spinach go from drab to fab!

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