Wednesday, February 23, 2011

Spinach Lasagna Rolls

HIII! First off I want to thank you for inviting me to contribute to your blog. I absolutely LOVE food and everything about it. My name is Brandi Marchbank and I met Laura in college. We lived on the same floor our freshman year and I think she's an absolutely delightful person!
 
Ever since I had my daughter 8 months ago I have been trying to lose the baby weight so I could fit back into my clothes! It's been super hard because I used to be able to eat what I wanted when I wanted. That came to a screaching HALT post-baby. In January my husband and I started eating healthy and working out. A few weeks in we got tired of the fish, chicken and rice that became routine on the dinner menu. This made me reach out and start searching for delicious, fast, and easy weight watching recipes. 
 
I stumbled upon this wonderful blog full of easy weight watcher recipes. Most recipes you find online these days say they are "easy" recipes, but are chock full of crazy ingredients you've never heard of let alone find in a grocery store! I decided to make this next week a weight watchers week in our house starting with tonight. We had the spinach and ricotta lasagna rolls. My husband's first reaction: "there isn't any meat in this?" Typical male response.

For those of you who know me, you know I don't eat very many vegetables. I have been trying to change that because Adalyn learns by example so I think it's high time I start leading.

Here's the recipe:

  • 9 Lasagna noodles, cooked
  • 15 oz. Ricotta cheese, fat free
  • 30 oz. Tomato sauce
  • 1 egg
  • 1/2 cup grated parmesean cheese
  • 1/2 cup shredded mozzerella
  • 9 oz spinach, thawed and drained
  • Salt and pepper
I tweaked her recipe just a tad! First thaw a 9 oz box of frozen spinach and strain it in a kitchen towel. You can use cheese cloth if you have it. Then mix together the spinach, ricotta, parm, salt, pepper and egg in a bowl. After cooking the noodles, use parchment paper as a working surface and spoon the ricotta mixture onto each noodle. In a 9x13 baking dish spread half the tomato sauce. Roll each noodle and place into sauce. The recipe calls for 9 noodles, however, I only used 8 in the dish. This worked out great because one of the noodles broke in pieces during the cooking process so it was wonderful to have a back up!


Once you have rolled all noodles, pour the remaining tomato sauce over the top and add a tsp. of shredded mozzerella to each roll. Preheat oven to 350 degrees and bake for 40 minutes, covered.


YUM! I was able to do this while Adalyn was napping and it took no time at all. I popped it into the fridge and when Scott got home from work all I had to do was stick it in the oven.
 
I promise not to post anymore novels and hope you all have a blessed day!

2 comments:

Laurasuz said...

Yay! I'm so pumped you're posting, Brandi. Looking forward to many more recipes from your kitchen.

P.S. I still need to email you back! I'm a bad friend :/

The Zoo Keeper said...

This one is a must try for me. Next week's menu! I'll post how we did with it.