Roll With It
I have something exciting to share! I’m officially part of Cooking Light Magazine’s Blogger Connection. You can check out my profile, as well the other talented bloggers, by clicking here.
On a different note, I had a great weekend holding down the fort in Chicago, while my husband was in Kohler, WI on a guys golf trip. I spent Saturday celebrating my friend’s 30th birthday with manicures and pedicures, drinks and dinner.
My husband arrived home just in time to sit down for dinner with me! I made Low-Fat Spinach and Whole-Wheat Lasagna Rolls. Whoever came up with this great alternative to the typically layered version is a genius! The rolls were so easy to make, and there was no worry about cutting into the dish or making sure it stayed in one piece as it was removed from the pan. Green peppers, mushrooms, and onions added dimension to the delicious veggie-packed sauce. I’m already excited to eat leftovers!
Spinach + ricotta + parmesan + egg + nutmeg
1/3 cup filling for each roll
Spread it out
Roll it up
Ready for the pan
Ready for the oven
Ready to eat
On the way home from Kohler, my husband and his friend stopped at Mars’ Cheese Castle in Kenosha, WI. In addition to some cheese, he snagged some amazing desserts from the bakery: a homemade ho-ho and a peanut butter cupcake. All I can say is “wow”!
By the way, does the ho ho remind you of our dinner but in dessert form?!
Low-Fat Spinach and Whole Wheat Lasagna Rolls
What You Need
- 1 10oz package frozen chopped spinach, thawed, squeezed dry
- 1 15oz package low-fat ricotta cheese
- 1/2 cup reduced fat grated parmesan cheese
- 1 beaten egg
- 1/8 teaspoon ground nutmeg
- 10 whole wheat lasagna noodles
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cups sliced fresh mushrooms
- 2 cloves garlic, minced
- 1 14 ounce can diced tomatoes
- 1/2 teaspoon dried basil, crushed
- 1 8 ounce can tomato sauce
What To Do
- Preheat oven to 375 degrees.
- Cook pasta according to package directions. Drain water once noodles are cooked and lay noodles flat on a tray or wax paper to prevent them from sticking to each other.
- Coat the bottom of a 9x13 baking dish with a thin layer of tomato sauce.
- In a bowl, stir together the spinach, ricotta, parmesan cheese, egg and nutmeg.
- Spread about 1/3 cup of the filling on each noodle. Roll up, jelly-roll style, beginning at a short end. Place rolls, seam sides down, in prepared dish. Cover with foil.
- Bake rolls for about 30 minutes or until heated through.
- Meanwhile, for the sauce, spray a 2-quart saucepan with cooking spray. Place over medium heat. Add onion, bell pepper, mushrooms and garlic. Cook until vegetables are tender. Stir in undrained tomatoes, basil and tomato sauce. Season to taste with salt and pepper. Bring to boil; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency.
- Serve sauce over lasagna rolls.
Adapted from Sparkpeople.com