Something with out black beans for a change! 😉
These are tasty and aren’t too terrible on the diet.
And I even remembered to take some photos!
- 9 lasagna noodles, cooked and dry
- 10 oz frozen chopped spinach, thawed and completely drained
- 15 oz ricotta cheese (I used fat free)
- 1/2 cup grated Parmesan cheese
- 1 egg
- salt and fresh pepper
- 1 can pasta sauce
- 2/3c shredded cheese (I used light cheese on mine and full fat on my kids rolls)
Preheat the oven to 350C.
In a shallow dish, spread a bit of the pasta sauce.
Combine spinach, ricotta cheese, parmesan, egg and salt and pepper in a bowl.
Put some wax paper on your working surface.
Place a noodle down on the wax paper, spoon some of the cheese mixture on it.
Before rolling it up, I found it easiest (aka cleanest) to flatten it along the width of the noodle. If I just rolled it after spooning it on, most of the filling would fall out or be clumped in the centre, with little along the outside edges.
Place it, seam side down, into the baking dish.
Repeat for all of the rolls.
Place a scoop of the cheese mixture on top.
Scoop some sauce on top of each roll. Sprinkle with cheese.
Cover with tin foil and bake for 40 minutes or until the cheese melts.
This is the recipe that I followed. It was great but I am going to try it with pasta sauce in with the cheese inside the roll (and on top as called for) for a bit more moisture.