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.


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!



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

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.


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.


Top with spaghetti/marinara sauce.


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


The best news?


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

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