A delicious way to enjoy individual portion-controlled lasagna.
Author: Martha | Simple Nourished Living
6whole wheat lasagna noodles
1/2poundlean ground beef
1/2poundcrimini mushrooms, roughly chopped
2garlic cloves, minced
5ouncesfresh baby spinach
1/2cuppart-skim ricotta cheese
1/4cupchopped fresh basil
3tablespoonsgrated Parmesan cheese
1jar (15 - 16 ounces) fat-free marinara sauce
Cook lasagna noodles according to package directions, then drain and rinse the noodles and drain them well again. (I used the Barefoot Contessa method: soaking them in really hot water until tender enough to roll, about 30 minutes.)
Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the beef, mushrooms, and garlic. Cook, breaking up the beef and stirring occasionally, until the mushrooms are tender, about 10 minutes.
Add the baby spinach and cook, stirring constantly, until the spinach begins to wilt, about 2 minutes.
Transfer the beef mixture to a bowl and let it cool slightly then add the ricotta, basil, and 2 tablespoons of Parmesan and stir until well mixed.
Preheat the oven to 350F degrees. Coat a 9-inch square baking dish with cooking spray.
Spread 1/2 cup marinara sauce over the bottom of the prepared baking dish. Place the cooked noodles on a flat surface, making sure they're nice and dry. Spread the beef mixture evenly over the noodles. (There should be about 1/3 cup for each noodle.) Beginning with a short end, carefully roll each one up like a jelly-roll and place in the baking dish, seam side down.
Pour the remaining marinara sauce evenly over the lasagna rolls. Loose cover with foil and bake until hot and bubbly, about 30 minutes.
Sprinkle with the remaining 1 tablespoon of Parmesan and serve.
You can also prepare the rolls, cover and then place them in the refrigerator for up to 4 days or in the freezer for up to 3 months before baking. If frozen, thaw in the refrigerator overnight before baking.