I really wanted lasagna, but I didn’t want all the fuss. These were a cute little compromise.
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
12 oz fresh spinach
12 lasagna noodles
2 cups ricotta cheese
2 tsp Italian seasoning
salt and pepper
1 can (28 oz) diced tomatoes
1 oz pecorino-romano cheese, grated
Heat oven to 350.
Heat olive oil in a skillet. Add onion and garlic. Let onions soften, 3-5 minutes. Add spinach by the handful until it all fits in the skillet. Stir frequently while the lasagna cooks.
Cook lasagna according to package directions.
While the lasagna is cooking, combine ricotta cheese, egg, and Italian seasoning. Stir well to combine.
Spray a baking dish with cooking spray. Spoon about 1 cup of the diced tomatoes in the bottom of the pan.
Combine cheese mixture and spinach mixture.
Drain the lasagna and pat dry. Spread cheese-spinach mixture on noodle and roll up. Place seam-side down in baking dish. Repeat with remaining noodles. Spoon the rest of the tomato sauce over the rolls and top with cheese.
Bake for 35-40 minutes until heated through and cheese on top is melted.
Serves 6 (2 rolls each).
Nutritional info: 466 calories; 19g fat; 107g carbs; 5g fiber; 22g protein.