What is happening to me?
I think the lack of cookies and cupcakes during Lent is getting to my brain. I mean…I made something with vegetables and it’s healthy and everything.
For some reason people kinda bow down to spinach as if it’s some sort of vegetable god. I, for one, have no problem whatsoever with this situation. I LOVE spinach. with cheese. Lots and lots of cheese.
You have creamed spinach? I’m there. Egg white omelette with cheese? Sign me up! These babies that you see on this page? You already know I’ve been there… can you say, YUM!
I’m a huge fan of lasagna as it is, but this recipe is perfect if you don’t want to deal with the time commitment regular lasagna requires. Another plus is that, just like with regular lasagna, you can make this a day and probably 2 days ahead and bake it whenever you’re ready! Perfect for me, because I get super stressed when making dinner for my family and getting it on the table on time.
One of the things I really like about these spinach roll ups is that you can take such a healthy thing and make it taste incredibly awesome. There’s something just super satisfying about that, to me.
P.S. This is perfect for a Friday during Lent-NO MEAT! :)
Spinach Lasagna Roll Ups
(Slightly adapted form Skinnytaste)
9 lasagna noodles
10 oz. frozen chopped spinach, thawed and completely drained (See Note)
15 oz cottage cheese (I used low fat-spring break is right around the corner!)
1/2 cup grated parmesan cheese
salt and pepper, to taste
about 32 oz pasta sauce
9 Tablespoons (about 3 oz) shredded mozzarella cheese (I used part skim)
- If making this the day of eating, preheat oven to 350 degrees F. Cook lasagna noodles according to directions on box, pat dry with paper towel and lay out of a sheet of parchment paper. In a 9×12 baking dish, ladle about 1 cup pasta sauce on bottom of pan to make sure there is a thin layer of sauce on the bottom.
- Combine spinach, cottage cheese, parmesan cheese, egg, salt, and pepper in a medium bowl. Take 1/3 cup of the spinach mixture and spread evenly over each noodle. Carefully roll the noodles and place seam side down in the prepared baking dish that has been coated with pasta sauce. Repeat process with the rest of the noodles.
- Ladle sauce over the noodles in the baking dish and top each roll-up with about 1 Tablespoon of shredded mozzarella cheese. Put foil over baking dish and if serving that day, bake for 40 minutes in preheated oven or until cheese melts. I made mine the next day and just kept the roll-ups in the fridge, covered with foil until I was ready to bake them.
NOTE: For the spinach I used a handy trick my mom told me. I just took the frozen spinach out of the packaging and placed it in a strainer, then had hot water running over it until it was completely thawed. Once it was completely thawed I stuck my hands in there and gave the spinach a little wringing out to take out the excess moisture.
Random Fact of the Day: 4 in 10 people who begin drinking before age 15 become alcoholics.