Prep 20 mins
Cook 20 mins
This is from "Company's Coming School Days Lunches." Great to freeze in single servings for a delicious lunch!
- 12 lasagna noodles, slightly undercooked
- 2 large eggs
- 2 1⁄4 cups chopped fresh spinach, stems removed
- 2 cups ricotta cheese
- 3⁄4 cup grated part-skim mozzarella cheese
- 1⁄3 cup grated parmesan cheese
- 1 tablespoon chopped fresh basil
- 4 cups pasta sauce
- 1 cup grated part-skim mozzarella cheese
- Beat eggs with fork in large bowl.
- Add next 5 ingredients. Stir well.
- Makes about 3 1/2 cups (875 mL) filling.
- Spread 1/3 cup (75 mL) filling on 1 lasagna noodle and roll up, jelly roll-style, from short end.
- Repeat with remaining filling and noodles.
- Spread 1 cup pasta sauce evenly in greased 9 x 13 inch (22 x 33 cm) pan.
- Arrange spirals, seam-side down, in single layer on top of sauce.
- Spoon remaining pasta sauce onto spirals.
- Cover with foil and bake in 350ºF (175ºC) oven for about 40 minutes until heated through.
- Discard foil.
- Sprinkle second amount of mozzarella cheese over top.
- Bake, uncovered, for about 15 minutes until cheese is melted.
- Freezes well.
Tonight was our 2nd time making these and we love them! We freeze them on a cookie sheet and once frozen, seal them up 4 to a seal-a-meal pack for the DH and me. Before going to work, I pour the sauce into a dish, put in the four frozen spirals and pop them into the refrigerator to defrost while I'm at work. Such a quick and easy meal to put on the table that night.
VERY good recipe! I actually doubled it and did one pan using the noodles and one pan using eggplant: slice the eggplant lengthwise about 1/4 inch thick, brush with olive oil and broil 2-3 minutes on each side, then add filling and roll up like you did with the lasagna noodles. I liked that version even better! I also "slimmed" the recipe down using fat free ricotta (I actually used a mixture of half ricotta/half cottage cheese), low fat mozzarella and Eggbeaters. It still tasted rich and my family just raved about it! Definitely a keeper!
I just made these, cooked them and now they're freezing for a later dinner. I cut the recipe in 1/2, or rather, I made this one and one with alfredo sauce replacing the pasta sauce, just for a different taste. Since Mouette mentioned "a little too spinachy", I headed that (with an 8 year old) and used 1/2 cooked, chopped broc., which is a great thing to my broc. loving family. Thanks to you for posting and to Mouette for the helpful heads up! Oh, and I always have fun with lassagna-type dishes too, getting right "down and dirty" and coming up with a lovely meal. :D I have a hayday with cabbage rolls as well.