I love Lasagna, what is there not to love about it?? But in a family of 3 I always find myself either eating way to much in order to finish it or having a lot of leftovers that no one want to eats the next day (because spoiled people don't eat the same thing 2 days in a roll of course, no matter how good it is!). But this recipe is perfect for small families: individual small lasagna rolls filled with cheese, chicken and spinach. A great way to get kids to eat veggies (you can add any other vegetable to it) and a complete meal for the whole family to enjoy!
Ingredients:
- 9 cooked lasagna noodles
- 250g frozen chopped spinach, thawed and completely drained
- 300g ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried Italian seasonings: basil, oregano, marjoram and sage
- salt and pepper to taste
- 1 chicken breast, cooked and diced
- 2 1/2 cups tomato sauce (marinara, spaghetti or self made)
- 1 ball mozzarella cheese, shredded
Directions:
- Preheat oven to 180°C.
- Combine spinach, ricotta, parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl.
- Pour about 1 cup sauce on the bottom of a baking dish.
- Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
- Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
- Pour the sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese.
- Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts.
Tip: You could replace the chicken for ground meat and have more traditional lasagna rolls.
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