two skinny jenkins


090419 – lasagna rolls
090419, 10:15 pm
Filed under: DINNER | Tags: , ,

img_3283_2these were good and EASY!  i had half a container of rocotta left over from the baked giagantoni i made last week.  i also just so happened to have 12 lasagna noodles left over.  we happened to have a bag of frozen spinach on hand, and in the interest of pizza night, we ALWAYS have plenty of mozzarella in our fridge.

cream sauce:

i usually shy away from cream sauces, but i used skim milk for this and it tasted great and was an essential part of the dish.

  • 1 1/4 C SKIM milk
  • 4 t flour
  • 2 T butter
  • salt and pepper
  • pinch of nutmeg
  1. melt butter on med-low in a saucepan, add flour and whisk for 3 minutes.
  2. whisk in milk, and continually whisk at med-high heat until bubbling.  add spices and remove from heat.

rolls:

  • 14 oz. part skim rocatta cheese
  • 1 C parmesan cheese
  • 10 oz. frozen spinach, thawed and drained (i rinsed the frozen spinach with cool water to speed up the thawing process)
  • 12 lasagna noodles
  • 1 egg, lightly beaten
  • 3/4 t salt
  • 1/2 t fresh ground black pepper
  • 2 C marinara sauce
  • 1 C mozzarella
  1. preheat oven to 450°. bring large pot of (lightly) salted water to boil and cook 12 lasagna sheets 1-2 min less than the package suggests.
  2. make the sauce and pour into 13 x 9 x 3 inch baking dish
  3. in a med bowl, mix together egg, ricotta, parmesan cheese, salt, pepper, and spinach.
  4. spread 3 T of ricotta mixture over one lasagna noodle, curl up from the end and place seam down in the sauce.
  5. cover with 1 C of marinara and 1 C mozzarella, then bake covered for 20 min in preheated oven. remove foil and bake for 12-15 more min, until cheese begins to  brown.

img_3292_2

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