Ingredients - Modified Recipe from Table Party of Two (I added and subtracted a few things but credit to them!)
- 9 lasagna noodles
- 300g extra lean ground beef
- egg
- 1 pack (300g) frozen chopped spinach
- 1 cup pasta sauce
- 300g fat free ricotta cheese
- 1/2 + 1/4 cup grated Parmesan cheese
- 1 tsp oregano
- 1 tsp basil
- 1 tbsp minced garlic
Steps
- Preheat oven to 350°.
- Cook extra lean ground beef breaking into small pieces, add oregano, basil and garlic half way through. Season with salt and pepper
- Thaw or microwave and drain spinach, mix with 1/2 cup parm, egg, ricotta salt and pepper.
- Boil large pot of water and cook to box noodle instructions
- Lay out cooked noodles onto baking sheet with parchment paper to avoid sticking, and pat noodles dry.
- Add ricotta mixture thinly over each noodle, cover boths ends the ricotta acts as "glue". Then add ground beef over top.
- Cover the bottom of your baking dish with pasta sauce and lay all rolls in.
- Top with More pasta sauce and remaining 1/4 cup parm.
- Cook in oven for 30 minutes covered in tin foil.
- Remove tinfoil and broil on high until the top gets crispy.
- Feel free to top with a little more parm like I did, once cooked.
- Let cool slightly before adding to meal prep containers, and cool fully before covering and putting in fridge or freezer.
Nutritional Information (per roll) - approximated on MyFitnessPal
288 Calories
11g Fat
22g Carbs
22g Protein
Post a Comment