This recipe has been a favorite of mine for awhile. Its pretty easy to make & I can make just two servings easily. I also find by doubling the recipe it makes a nice party dish. It just seems a little fancier serving someone one of these rolls instead of a slice of lasagna. Also if you're like me & like it when the noodles get a little crispy on the edges in lasagna, every serving gets a little crispy this way.
I used jarred sauce but if you have time to make some homemade go for it!
1 cup pasta sauce
4 lasagna noodles (do not use the "no boil" noodles)
5 oz chopped frozen spinach, thawed with all the liquid squeezed out
1 clove garlic, minced
1/3 c part-skim ricotta
1/2 c grated mozzarella
1/8 t freshly grated nutmeg
1/8 c grated parmesan
Preheat oven to 350.
Boil the noodles according to the directions on the package.
While the noodles are cooking mix the spinach, garlic, egg, ricotta, 1/4 c mozzarella, salt, pepper & nutmeg together.
Spoon 1/2 cup of pasta sauce over the bottom of a small baking dish, I find a loaf pan works well for this recipe.
When the noodles are done lay them out on a cutting board. I use a paper towel to blot some of the moisture off so the topping sticks better. Spread the spinach mixture evenly over the four noodles.
Roll the noodles up with the filling inside & place them seam side down on top of the sauce in the baking pan.
Spoon a little of the remaining sauce over each roll. Then top with remaining mozzarella & Parmesan.
Bake for 35 - 40 minutes until the sauce is bubbly & the cheese is melted & golden
Makes 4 rolls or 2 servings.
You can change up this filling in so many ways by adding things like sliced mushrooms, roasted red peppers or meat.