(My apologies for the less than spectacular food photo. I was on a freezer cooking roll and didn’t slow down to take a more appealing picture.)
I love lasagna but tend to overindulge when I make it. That’s why I like Lasagna Roll Ups. The are instant portion control. I made up a couple of 8×8 pans to add to the freezer this past weekend. These will be great for some of the busy nights ahead.
Lasagna Roll Ups
12 lasagna noodles
1 lb. mild Italian sausage, cooked and crumbled
10 oz. pkg. frozen spinach, thawed, drained and patted dry
24 oz. jar spaghetti sauce
12 oz. low moisture part skim mozzarella
15 oz. part skim milk ricotta
1 cup grated Parmesan + 1 cup grated Parmesan
Cook lasagna noodles according to package directions until al dente. You want them soft enough to roll but not too soft. They’ll get mushy otherwise.
Mix together spinach, ricotta, mozzarella and 1 c. Parmesan.
Lay lasagna noodles out flat, spread a couple of spoons of spinach/cheese mixture on each noodle, sprinkle with Italian sausage crumbles, spoon spaghetti sauce over the sausage.
Roll up and place seam side down in baking dish. Fill two 8×8 pans or one 9×13 pan with rolls. Top with leftover sauce and additional Parmesan. If using immediately, bake in 350 degree oven for 30-40 minutes until bubbly. If going to the freezer, let cool and then cover tightly, label and place in freezer.12 servings.
Nutrition Info per serving: 320 Calories, 14.7 g. fat, 42.4 g cholesterol, 751 mg sodium, 146.5 potassium, 22.9 g carbohydrates, 2.7 g. fiber, 5.3 g. sugar, 22.6 g protein.
This post linked to: Tasty Tuesday at Balancing Beauty and Bedlam