If at any time during these next few months I disappear from the blogging world, umm....yeah, I don't know where I was going with that sentence. I guess I just wanted you all to know that the time frame between my blog posts may get further and further apart in these upcoming months because I am under a lot of stress from school. And although cooking is usually a way to de-stress for me, taking pictures, uploading, resizing, editing, and all the other responsibilities that come with blogging are not. I'll try my best to update though, especially with tasty and simple recipes like this one.
I found this recipe on a blog that I recently came across called Budget Bytes, and let me tell you, I am so intrigued by the dedication of this blogger. Not only does she provide you with amazing recipes, but all of her recipes have step by step photos, as well as recipe costs, serving costs, and prep and cooking time---a definite win if you are on a budget and looking to cook delicious and nutritious meals.
Although I would have loved to have another 88 cent Crunchwrap Supreme from Taco Bell today (it would have been my third this week), I opted for these lasagna roll-ups instead. It was definitely the healthiest food choice I've made this week. And the most scrumptious.
My brother, who has never so much as given spinach a second look, ate three of these. So, these would be perfect for your kiddies at home who won't eat spinach. Or even your adulties (he's 19). They're rich, hearty, and filling--- and way better than 540 calories and 1220 mg of sodium.
Spinach Lasagna Roll-Ups1 lb. lasagna noodles (I used 12 pieces)
15 oz. ricotta
1 cup shredded mozzarella
1/4 cup grated parmesan (I used a little more than 1/8 cup because I was nervous about the mixture being too salty, but it turned out just fine)
1 large egg
10 oz. frozen spinach (I used fresh spinach: washed it, cut it, and wilted it over low heat in a covered pot)
2.5 cups marinara sauce (I used Francesco Rinaldi Marinara pasta sauce)
to taste salt and pepper (I used 1/4 teaspoon of each) as needed non-stick spray
Directions:Get a large pot of water boiling with a dash of salt (and oil? she doesn't mention oil maybe because it's a given, but yeah, definitely add at least 3 tablespoons of oil). When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy... about 12-15 minutes). When they are finished cooking, drain in a colander.
While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt. Mix until well combined.
When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.
Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are "back ups" in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.
Adapted from Budget Bytes