My mom originally told me about these lasagna rolls she made. She raved about them. I looked them up online and tried to figure out how to make them. Frozen organic spinach is a pretty cost effective way to get organic greens plus I had a coupon.
Step 1: Make the filling.
It's 3/4 cup shredded mozzarella. I shred my own because preshredded cheese creeps me out. Some Salt, Pepper, and Basil. 1 cup part-skim Ricotta Cheese, one package of Cascadian Farms organic frozen spinach (thawed), and one egg white.
Mix it together.
Step 2: Boil the noodles according to the package. I used whole wheat noodles, Hodgons Mills and they worked very well. I made 12 noodles and the filling made enough for the 12.
Step 3: Spread the filling over the entire noodle. Don't put it on too thick, I used less than 1/4 cup per noodle.
Step 4: Roll the noodle up fairly tightly into a roll. I love how the ruffled edges look! It's not too difficult and I'm sure you could do it too!
Step 5: Arrange the rolls in a baking pan. I left the rolls a few centimeters apart. I also sprayed the bottom of the pan with some non-stick spray. Place the rolls in the pan seam side down.
Step 6: Pour some tomato sauce over the rolls. I used 2 cups of roasted garlic sauce and sprinkled 1/4 cup of shredded mozzarella cheese on top.
Step 7: Bake at 375 degrees for maybe 20 minutes. Make sure the cheese is melted and the rolls are heated through.
It's a fun way to eat lasagna that's already portion controlled! My approximate calorie calculations are here.