Spinach & Cheese Lasagna Roll-Ups

We first tried these when we were on a diet – they were very low-calorie, but you would never know it (and it’s vegetarian!)  This recipe makes 8 roll-ups (serves 4 people).  Easy to make, and sooo good.

 

Spinach & Cheese Lasagna Roll-Ups

Ingredients

9 oz. package of fresh spinach, coarsely chopped

1 ½  tbl. olive oil

1/3 cup onions, chopped

1 large clove of garlic, smashed & minced

6 medium button mushrooms, stems removed, coarsely chopped

1 tbl. sherry

14 ½ oz. can of crushed tomatoes (or 3 cups fresh tomatoes, seeded & diced)

2 tbl. tomato paste

1 tsp. fresh basil, chopped (or 1/2 tsp. dried basil)

¼ tsp. sugar

dash of salt

dash of ground black pepper

1 Bay leaf

1 sprig of fresh Rosemary

8 lasagna noodles

1 cup part-skim Ricotta cheese

¾ cup shredded Mozzarella cheese

5 tbl. finely shredded fresh Parmesan cheese

2 tbl. fresh basil, chopped

1 lightly beaten egg white

8 slices Mozzarella cheese, cut in half

Directions

·        Steam the spinach about 5-6 minutes until wilted and tender, drain and let cool (rinse with cold water to stop cooking), and squeeze out excess moisture by twisting in a towel, then set aside

·        In a medium saucepan, heat the olive oil over medium heat until just hot

·        Add the onion and garlic to the hot oil and cook for 2 minutes, stirring occasionally

·        Add the mushrooms, and continue cooking until mushrooms give off their liquid, stirring often

·        When mushrooms have given off their liquid, add the sherry and continue cooking about 1 minute

·        Add the crushed tomatoes and tomato paste, 1 tsp. basil, sugar, salt, black pepper and Bay leaf

·        Reduce heat to medium-low and cook, stirring often, until sauce is fairly thick (about 30 minutes - if sauce gets too thick, add a little chicken broth or water)

·        About half way through cooking, stir in the whole sprig of Rosemary for a few minutes, then remove and discard the Rosemary (it’s strong, so don’t leave it in too long)

·        Remove from heat and set sauce aside until ready to use

·        For the Filling:  in a medium mixing bowl, mix the Ricotta, Mozzarella, 3 tbl. Parmesan cheese and the remaining 2 tbl. fresh basil;  add the steamed spinach and egg white, and stir well to combine

·        Boil the lasagna noodles as directed on the package, then drain and rinse with cold water

·        Evenly spread ¼ cup of the filling on each lasagna noodle (all the way down the noodle from one end to the other), spread 1 tablespoon of the tomato sauce on top of the filling.

Assembly

 ·        Roll the filled noodles up from one end, like a pinwheel

·        Place roll-ups seam-side down in a lightly oiled casserole dish (we use the olive oil spray)

·        Top each roll-up with tomato sauce, then sprinkle with 2 tbl. Parmesan cheese

·        Bake covered at 350° for about 25 minutes

·        Uncover, top with the slices of Mozzarella and broil for about 2-3 minutes until lightly browned and cheese starts to melt.  Serve hot and enjoy! The broccoli peanut salad coming soon!