Wednesday, May 12, 2010
Tonight's dinner!! Look good don't they? And very easy and great if you just want a single portion and not much cheese. I'm trying to do at least two vegetarian dinners a week now, and it's working out well and there is not too much complaining from the kids. I saw this recipe in In Style and changed it up the filling a little bit and did not use jarred sauce, I made the sauce myself, (although I did use canned tomatoes)
1 teaspoon olive oil
4 medium carrots, peeled and chopped
2 cups baby spinach, chopped
1 16oz container skim milk Ricotta cheese
1/4 cup Parmigiano/Reggiano Cheese
1 28oz can crushed tomatoes
1 clove garlic or 1 teaspoon minced garlic
12 lasagna noodles, cooked, drained and layed flat to cool.
Preheat oven to 350F
In a skillet heat olive oil, and saute chopped carrots until tender, and then let cool.
In a large bowl mix ricotta cheese, baby spinach, parmigiano/reggiano cheese and cooled carrots.
For Tomato Sauce:
Chop onion and saute with garlic until tender, add the can of crushed tomatoes and simmer for 5 mins.
Using a spoon, spread filling onto each lasagna noodle, leaving 1/2 inch at each end so roll-ups don't overflow, roll each one tightly. Spread half of tomato sauce on the bottom of a deep backing pan, place roll-up seam side down. Cook in oven for 45 minutes. Remove and top with remaining tomato sauce and any cheese that takes your fancy (cheese entirely optional), cook for 15 minutes more.
Calories: Around 171 per roll, 4.5gs fat. You have to take into account how much cheese you use on yours and also if you use skim or full milk ricotta, but this gives you an idea.