Monday, March 11, 2013

Lasagna Rolls w/Spinach & Ricotta

As I’ve mentioned on here many times, getting my husband to learn to like vegetables has been a years-long process. These days, he’s a pretty good veggie eater and only refuses to eat a handful of vegetables that are easy for me to work around.

However, back when we were first married, I often looked for creative ways to sneak in veggies so he would get the nutritional benefits without feeling like he had been subjected to a mound of “vile weeds,” as he likes to call them.

This little gem was part of my master plan to introduce spinach into his diet. The lasagna concept and kid-friendly roll-up shape made it safe and familiar enough that the green stuff inside wasn’t such a big deal, and he ate it right up.

These days, spinach, kale and other greens make their way into many meals with ease, but we enjoy this little comfort recipe so much, I’ve continued to keep in our meatless meal arsenal. Enjoy!

Cheesy Lasagna Rolls w/Spinach & Ricotta

½ lb. (8 to 10) uncooked lasagna noodles
Non-stick cooking spray
1 c. ricotta cheese
1 ½ c. prepared marinara sauce (I recommend Trader Joe’s)
1 ½ c. packed baby spinach
½ c. shredded mozzarella

Roll prep
Bring a large pot of salted water to a boil, add noodles and cook until al dente (8 to 10 min.). Drain well and gently transfer to a clean work surface.

Preheat oven to 400 degrees. Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tbsp. of the ricotta and 2 tbsp. of the marinara, then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls, then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 min.

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