Controlling your food intake is just one way to minimize the cost of food in you household budget, but it’s not always easy to be serving size savvy, this recipe however has built in portion control. Check it out and make individual lasagnas for your family or just yourself tonight!
Mix the cheese and spinach together and then spread over the cooked lasagna noodles.
Yum! Look at that cheesy goodness! I bet no one even realizes the spinach underneath! A great way to get some greens into your families diet!
- 8 lasagna noodles, cooked (I cooked 12 just to make sure I had 8 intact noodles when I finished---sometimes they break or tear while cooking)
- 10 oz. frozen chopped spinach, thawed and pressed free of excess water
- 15 oz. part skim ricotta cheese
- 1 egg
- ½ cup parmesan cheese, finely grated
- ½ tsp. garlic powder
- ½ tsp. Italian seasoning
- Salt & fresh ground pepper
- 24 oz. jar of spaghetti sauce (whichever variety you prefer)
- ¾ cup mozzarella cheese, shredded
- Preheat oven to 350 degrees F.
- Spread 1 cup of sauce onto the bottom of a 9x13 casserole dish.
- In a small bowl combine ricotta cheese, Parmesan cheese, egg, spinach, garlic powder, Italian seasoning, salt and pepper and mix until well combined.
- Lay eight noodles out on a sheet of wax paper (make sure they are dry), and then spread with approximately ⅓ cup of the filling onto each noodle.
- Roll noodles and place seam side down in casserole dish.
- Top with remaining sauce and sprinkle evenly with mozzarella cheese.
- Cover with aluminum foil and bake for 35-40 minutes.
- Serve and enjoy! Yields 8 individual lasagna rollups.
This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello