Psst – thanks a million for all the love on yesterday’s post and video. You guys are the best!
It’s HUMP DAY! And I am loving meat-free dishes lately!
When My Other Half is away, I rarely eat meat at home. I just can’t be bothered, unless it’s a taco salad or a fillet of salmon done my favourite way (in the winter I bake it). I mostly have spaghetti squash, perogies, or some sort of vegetarian noodle dish. Yum!
Particularly when My Other Half is away, if I’m putting effort into making supper for one, it’s important that there be leftovers for my lunches that week. The times I’ve made this Spinach & Ricotta Lasagna Rolls have been perfect for that – I eat two for supper, and then have a whole bunch for lunch during the week, or to freeze for easy access in the future.
There’s something so cozy and comforting about lasagna for lunch, don’t you think? Especially now that it’s ccccccold outside. I need warm, hearty and cheesy dishes to fuel me through the work day. And these are so easy and quick to make!
- 1 (28 oz) jar tomato pasta sauce (or make your own)
- 10 oz package of frozen spinach, thawed
- 15 oz ricotta cheese
- 2.5 cups cheese, shredded (I used marble)
- ½ cup parmesan cheese, shredded
- 1 large egg
- 12 lasagna noodles
- Boil lasagna noodles according to package directions. Drain and rinse to cool. Preheat the oven to 375 degrees. Squeeze spinach to remove excess water. Mix it with ricotta and 1.5 cups of cheese, all the Parmesan and beaten egg. When thoroughly mixed, set aside. Lay the noodles down on a flat surface and spread ¼ cup of the cheese and spinach mixture over top of each. Roll up the noodles. In a greased 9x13 baking dish, pour 1 cup of pasta sauce. Place the roll-ups on top, and then pour remaining sauce over them all. Sprinkle remaining cheese over top and bake for 25 minutes, or until the cheese is melted, golden and bubbly.