Lasagna Roll

If you love pasta and cheese and cheese and pasta, then you will love this recipe. It was delicious. And the green from the spinach makes this dinner look beautiful! I would recommend making a salad to go with this meal. Having the 1 lasagna roll - which is the serving size - might seem a little small, but balancing off the meal with a salad would make this great. Also, this recipe lends itself for you to add additional items to make this meal hearty. I would recommend adding squash, zucchini, and even ground turkey, since this is a veggie dish.

10 servings | Cals: 240 | Pro: 15 g | Carbohydrates: 25 g | Fat: 8.5 g | Saturated fat: 3.5 g | Cholesterol: 18 mg | Fiber: 5 g | Sugar: 4 g | Sodium: 460 mg | PointsPlus: 6 | PreviousPoints: 5 |

Ingredients

• 10 whole wheat lasagna noodles, cooked to al dente (about 8 minutes), well drained
• 1 (24 ounce) jar marinara sauce (no sugar added, I like Ragu Lite or Amy's Pasta Sauce)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 6 cups baby spinach, loosely packed and chopped well
• 1 cup low-fat ricotta cheese
• 1 1/2 cups part-skim, shredded mozzarella
• 1/2 cup low-fat cottage cheese (small curd if possible)
• 1 egg white
• 1 teaspoon dried oregano
• Kosher or sea salt to taste
• 1/2 teaspoon black pepper
• 1/4 cup grated parmesan cheese

Directions

Preheat oven to 425 degrees. Add 1 1/4 cups marinara to a 13" x 9" x 2" casserole dish.

In a large skillet, add oil and heat to medium-low heat. Saute garlic until fragrant, about 1 minute. Add chopped spinach and saute until wilted, about 3 minutes.

In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt and pepper.

On a work surface, lined with parchment paper, arrange lasagna noodles flat, add 1/4 cup cheese and spinach mixture to each noodle, spread evenly to cover noodles. Start rolling the noodle at the end closest to you. Place lasagna rolls seam side down, not quite touching, in the prepared casserole dish. Evenly spread 1 cup marinara over rolls, sprinkle with remaining mozzarella and parmesan.

Cover with aluminum foil and bake 20 minutes, or until cheese is hot and bubbly. If desired, serve rolls with additional heated marinara. 

Stuffed Vegetable Portobello Mushrooms w/ Maryland-Style Potatoes

For Meatless Monday yesterday, it was a serious "what veggies do I have in the fridge?" kind of meal. There are a lot of additional mix-ins you can do like tomatoes, red peppers and black beans.  This is what I came up with:

Mushrooms:

3 - Portobello mushroom caps

1/4 - zucchini, diced

1/4 - squash, diced

1/2 cup - broccoli, diced

2 tbls - onion, diced

5 - black olives

1 tsp - Dried basil

1 tsp - Paprika

1 oz - gruyere cheese

1/4 cup - Panko crumbs

2 tsp - olive oil

Preheat oven to 425. Cleaned out caps by removing caps and cleaning on black with a spoon. Place caps on a cookie sheet. Drizzle 1 tsp of olive oil on caps. Place in oven for 5 min. After 5 min, remove from oven, but keep the oven on. 

Warm up a pan. Placed all vegetables being used in a bowl. Drizzle remaining olive oil. Add basil and paprika. Mix ingredients. Add to hot pan and heat through for 5 min or until vegetables are soft. 

Remove vegetables from heat and put into same bowl used. Add cheese. Mix cheese in mixture. Scoop veggie mixture into caps. Evenly distribute panko crumbs on top of each cap. Place in oven for 5 min.  

Serve warm. 

Servings: 3

Calories: 104 per serving

For the potatoes, there wasn't really anything special. I used 2 potatoes. Cut them into chunks and stove cooked them. I added a tsp of olive oil and a whole lot of OLD BAY seasoning. That's what makes them Maryland style. I should post the Cauliflower soup I made. That was good. Maybe I should make that for dinner sometime this week. 

Sorry, I digressed. The whole meal came out to: 

	Calories	Carbs	Fat	Protein	Sodium	Sugar
Dinner
Generic - Portabella Mushroom, 1 med (85g)	20	4	0	3	10	1
Generic - Black Olives, Pitted - Small, 3 gr. (6 olives)	5	0	1	0	23	0
Squash - Zucchini, includes skin, cooked, boiled, drained, without salt, 0.33 cup, sliced	10	2	0	0	2	1
Broccoli - Raw, 0.25 cup, chopped	7	1	0	1	7	0
Cheese - Gruyere, 0.33 oz	39	0	3	3	31	0
Iam's - Panko Bread Crumbs, 1/12 cup	23	5	0	1	11	0
Generic - Oven Roasted Potato Wedges 113 g, 226 g	100	22	0	2	0	0
Add Food Quick Tools	204	34	4	10	84	2