You can get those delicious lasagna layers WITHOUT all of the work! By using individual lasagna noodles to roll up all of your tasty filling ingredients, your dish is pre-portioned and easy to serve! You can bake immediately, or cover the dish and freeze to bake later.
2 Tbsp fresh basil
1/4 cup fresh parsley
10 oz frozen spinach
2 garlic cloves minced
15 oz low-fat ricotta (or cottage cheese)
3 cups marinara sauce
1 cup parmesan cheese (half for cheese mixture, half for topping)
1.5 cups part-skim mozzarella (half for cheese mixture, half for topping)
pepper (to taste)
salt (to taste)
13.25 oz whole wheat lasagna noodles package
Boil lasagna noodles 5-8 minutes, until slightly underdone. Lay noodles out flat on a baking sheet to cool.
Mix ricotta, ¾ cup mozzarella, ½ cup parmesan, spinach, parsley, basil, garlic, salt, and pepper.
Spread layer of sauce on bottom of 9×13 inch baking dish.
With noodles laid out flat, spread cheese mixture (2-3 Tbsp), add a layer of sauce (1-2 Tbsp).
Roll up noodle. Place it seam side down in baking dish. Repeat until baking dish is full.
Top with sauce, ¾ cup mozzarella, and ½ cup parmesan.
Meal is ready to bake, or you can freeze until ready to eat!
When fresh, bake at 350°F (180°C) for 30 minutes, until hot and bubbly.
If lasagna is frozen, bake at 350°F (180°C) for 1 hour and 15 minutes and cover with foil to bake.
Take foil off for the last 15 minutes.
Serving: 1 roll-up,
yields 12 roll-ups servings