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

Ingredients:

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

Directions:

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. 

TO COOK ONE ENTREE

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. 







Lasagna ~ July 29th is National Lasagna Day

I LOVE this Lasagna recipe because you do not have to boil the noodles.  You just put them in the pan and bake your lasagna!

Lasagna

1 lb ground beef

¼ tsp salt
1 jar prepared spaghetti sauce
1 can (14 ½ oz) Italian-style diced tomatoes, undrained
¼ tsp ground red pepper
1 carton (15 oz) part-skim ricotta cheese
¼ cup grated Parmesan cheese
1 egg, beaten
10 uncooked lasagna noodles
1 ½ cups shredded mozzarella cheese

Heat oven to 375 degrees F.  Brown ground beef until no longer pink, drain.  Season beef with salt; stir in spaghetti sauce, tomatoes, and red pepper; set aside.  In medium bowl, combine ricotta cheese, Parmesan cheese and egg.  Spread 2 cups beef sauce over bottom of 9x13-inch pan.  Arrange lasagna noodles lengthwise in single layer.  Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce.  Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella cheese and top with 1 ½ cups beef sauce.  Arrange remaining noodles in single layer; press lightly into sauce.  Top with remaining beef sauce.  

Bake 45 minutes or until noodles are tender.  Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes before serving.