Today was rainy. On my way home from my bar class, hail the size of golf balls started to impale my car. Cars huddled under the closest bridge seeking refuge. I was lucky enough to have Sally (my car) completely under the bridge. But the whole experience was mildly scary. When the hail first started, it sounded like my car was being shot at. I was honestly worried that they were going to break my windshield. While I am far more susceptible to being frightened, I knew I wasn’t the only person concerned when all the cars under the bridge created a barricade, stopping all traffic. But by the time the song on the radio was over, the storm had lifted and so did the barricade.
This cold, rainy weather meant a warm dinner was in order. One thing I often have trouble with is portion control when it comes to those warm casseroles. And while the weather outside mirrors autumn more than summer, next week (or maybe even tomorrow) will be swimsuit weather again. Thankfully these spinach lasagna rolls realize this and come with built-in portion control. Instead of having to eyeball how many inches your slice should be, you roll the lasagna–making each roll a serving size. Much easier to stay on track and still enjoy a warm slice of lasagna.
- 9 lasagna noodles, cooked
- 10 oz frozen chopped spinach, thawed and completely drained ( I used fresh spinach that I lightly cooked in olive oil first, allowing the spinach to wilt)
- 15 oz fat free ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- salt and pepper to taste
- 32 oz tomato sauce
- 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Boil water into a large pot. Cook lasagna and set aside. Preheat oven to 350 degrees.
In a medium-sized bowl, mix spinach, ricotta, Parmesan cheese, egg, salt and pepper together.
In a 9×12 baking dish, ladle about 1 cup of tomato sauce at the bottom of the dish. I added dried rosemary and garlic to my sauce.
Serves 9. One roll per serving. 6 WW plus points per serving.
Source: Chef Mommy