First of all, sorry that I haven’t blogged in a bit, work has been really exhausting lately. Second of all, please excuse the hideous quality of these pictures. I accidentally left my camera at The Boyfriend’s house and had to use my phone to take these pictures. I’m actually surprised at how not extremely awful they came out considering Walmart made my phone!
I knew this recipe was going to be right up my alley when I saw it was made up of mostly pasta, cheese, and spinach. It was surprisingly easy and didn’t even take that long (it cooks for a while, but the prep was short).
Lasagna Rolls (from Dishin’ About Nutrition’s recipe)
- Onions, diced
- 1/2 medium eggplant, cut into small pieces
- 1 bell pepper (I used green)
- 1/2 box lasagna noodles
- 1/2 cup fat-free ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 3 cups of your choice of tomato sauce (I used my LOBAAT original tomato sauce that I had frozen last time I made a batch)
- Olive oil
- 6 cloves of garlic
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup fresh spinach
- Preheat oven to 350 degrees. Cook pasta noodles according to directions on box; drain.
- Heat 1 tablespoon of oil in a large frying pan over medium heat and add the onions, garlic, basil and some salt and pepper. Saute until tender (about 5 minutes) then add eggplant and peppers and saute another 10-15 minutes. Add spinach and cook for another 5 minutes or so. Add ricotta cheese and stir until thoroughly mixed.
- Coat baking dish with non-stick spray and spread a cup of tomato sauce on the bottom of the dish. Take one lasagna noodle and add a large spoonful of the veggie/cheese mixture (about 1/4 cup), then roll up into a roll. Place the roll seem-side down in the baking dish on top of the tomato sauce. Repeat until baking dish is full then add remaining tomato sauce and on top of rolls and evenly pour on mozzarella cheese.
- Cover dish with aluminum foil and bake for about an hour. Remove and let sit for a few minutes, then serve.