Spinach lasagna rolls

Ingredients

• 1 (16-ounce) package uncooked whole wheat lasagna noodles (16 noodles)
• 2 cups shredded part-skim mozzarella cheese, divided (reserve one cup)
• 1 (15-ounce) container part-skim ricotta cheese
• 2 eggs, beaten
• 4 cloves minced garlic
• ¼ cup fresh parsley
• 1 tablespoon dried basil
• ¼ teaspoon pepper
• 2 (10-ounce) packages frozen, chopped spinach, thawed, drained and squeezed dry
• 1 cup freshly grated Parmesan cheese, divided (reserve ½ cup)
• 2 (24-ounce) jars low-sodium marinara sauce, divided (reserve enough for topping and serving)

Cook

Cook noodles according to package instructions. Lay the noodles on a flat surface and coat each with a bit of olive oil. Meanwhile, in a large mixing bowl, mix together 1 cup mozzarella cheese (reserve 1 cup for later), ricotta cheese, eggs, garlic, parsley, basil, pepper, spinach and ½ cup Parmesan cheese (reserve ½ cup for later). Spread a thin layer of sauce on the bottom of two 10x13 pans. Now, spread about ¼ cup of the cheese mixture on each noodle, then spread about 2-3 tablespoons of sauce. Roll each noodle up, and place seam side down in pans, 8 per pan. Top each with remaining sauce (reserve one cup for serving), remaining 1 cup mozzarella, and remaining ½ cup Parmesan cheese.

Bake in a preheated 350° oven for 30 minutes or until hot and bubbly.

Makes 16 rolls (make one meal, freeze another)

To freeze: Before cooking, freeze one pan, preferably in a glass dish with a tight lid. If you don’t have a lid, wrap the lasagna rolls in plastic wrap and/or foil before freezing. Eat within two months.

To prepare: To thaw, set in fridge for 24 hours. Cook as directed.