When I was growing up my mom would serve frozen, plain spinach as a side dish and I always hated it. It was green, the texture was disgusting and it tasted really bad. At least that’s how I remember it.
I tried to picture Popeye and all of the muscles he had from eating his spinach but it didn’t help much.
Who wants ginormous forearm muscles anyway?
Now, I can’t imagine not having spinach at least a couple of times a week. I always use the fresh baby spinach. I think I am ruined forever and I have to stay away from frozen spinach but the frozen would work just as good for this recipe.
So, how do you make lasagna fun?
Spinach Lasagna Rolls
Adapted from Gina’s Skinny Recipes
10 lasagna noodles, whole wheat, cooked
4 cups fresh baby spinach
15 oz low fat ricotta cheese
1/2 cup grated Parmesan cheese
2 teaspoon Italian Seasoning
salt and fresh pepper
1 jar (24 ounces) Barilla marinara sauce
1/2 cup part skim mozzarella cheese, shredded
1. Preheat oven to 350°.
2. Spray saucepan with non-stick spray and add spinach. Cook until wilted.
3. Combine spinach, ricotta, Parmesan, egg, Italian Seasoning, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
4. 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 noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
5. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts.
6. To serve, ladle a little sauce on the plate and top with lasagna roll. Makes 10 rolls – 2 per serving.
Nutrition Notes: Spinach is arguably one of the worlds most healthy vegetables. It protects against inflammatory problems, oxidative stress-related problems, cardiovascular problems, bone problems, and cancer. Researchers have identified more than a dozen different flavonoid compounds in spinach that function as anti-inflammatory and anti-cancer agents. Given the fact that spinach is an excellent source of vitamin C, vitamin E, K, beta-carotene, and manganese as well as a very good source of the antioxidant zinc and selenium. Spinach can also lower blood pressure due to the presence of peptides. These are small pieces of protein that inhibit an enzyme related to increased blood pressure.
I could go on and on about the benefits of spinach. Just do yourself and favor and eat it.
Lots of it.
Taste Test: I love lasagna and this recipe was perfect for a weeknight! It was also delicious as leftovers at work the following day. Yum!
Do you try to incorporate spinach into your diet?