Friday, July 29, 2011

National Lasagna Day - June 29

Feta and Spinach Lasagna Rolls

I joined a freezer group last year through my church.  48 people get together and we usually prepare about 6-8 freezer meals.  Most of the recipes are from this book called Fix, Freeze, Feast.  Many of them make 3-8 entrees.

One of my family's favorite recipes is the Feta and Spinach Lasagna Rolls.
It makes 8 Entrees, 6-8 Rolls Each

3 1/2 boxes lasagna noodles
1 (24 ounce) container crumbled feta cheese (about 5 cups)
1 (32 ounce) container low-fat cottage cheese (4 cups)
1 (32 ounce) countainer part-skim ricotta cheese (3 1/2 cups)
1 cup shredded Asiago cheese (about 4 ounces)
1 cup shredded Parmesan cheese
2 teaspoons black pepper
14 ounces frozen chopped spinach, broken apart and leaves separated
8 one-gallon freezer bags, labeled

On Hand for Cooking Each Entree
2 cups marinara sauce
1 cup shredded mozzarella cheese
Aluminum Foil

1.  Working in batches, boil noodles until flexible enough to roll, but not completely cooked.
2.  Meanwhile, mix feta, cottage cheese, ricotta, Asiago, Parmesan, and pepper in a large bowl.  Stir in spinach leaves.

3. Place partially cooked noodles on a clean work surface in a single layer (do not overlap)
4.  Spread 3 tablespoons filling down the lenth of each noodle.  Roll noodle and place seam side down on a rimmed baking sheet.  Place rolls in the freezer for 30 minutes.

5.  Divide frozen rolls evenly among freezer bags.  Seal and refreeze. 

1. Place lasagna rolls in a greased baking dish.  Cover with foi; completely thaw in the refrigerators. 
2.  Preheat the oven to 350 degrees.
3.  Pour 2 cups marinara over rolls and top with mozzarella; replace foil.  Bake for 35 to 40 minutes, or until center is hot and cheese is melted.

These are delicious and the kids love them!  You may also add chicken. 

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