When I started cooking last Thursday, I fully intended on making veggie lasagna with eggplant and zucchini that my love brought home from work.
Then I realized I only had 10 lasagna noodles left, which would have done the job, but quite frankly, I wasn’t up for it. I still had to wash my hair because at that point, it was no turning back. It was already in a bag and slathered with conditioner. Plus, I had to wake up early for a trip to Philly the next day.
It just wasn’t happening, but I still had to make something (preferably easy) so that the mushrooms I bought earlier that week wouldn’t go bad.
That’s when I remembered the Spinach Lasagna Roll Ups a friend of a friend recommended at a Fourth of July event. Bam! That’s it and the mushrooms, zucchini, and eggplant would serve as a nice vegetable medley.
– lasagna noodles
– ricotta cheese
– mozzarella cheese
– sharp cheese
– spaghetti sauce
– two eggs
– seasonings: garlic, season salt, parsley, basil, Italian seasoning
Rinse the spinach well pulling off all of the long stems before finely chopping.
Combine the spinach, mozzarella and sharp cheese with the seasonings and set aside. Then mix the two eggs with the ricotta cheese and once it is well blended, mix it with the spinach mixture.
As you can see, after cooking the lasagna following the directions on the box, I set the noodles on a towel to dry. That also made it easier to add the mixture to each noodle before rolling them up.
Carefully roll up each noodle.
Add your favorite spaghetti sauce, additional cheese over the sauce and bake for 45 minutes at 360 degrees.
Oh, and I have to tell you, I was soooo happy I made these. Not only were they delicious and less time consuming, I liked that they were the perfect little portions.