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This recipe can be halved, or half your results can be frozen before you get to the “sauce in the skillet” part. If youdon’t have time to watch the skillet, you could line them up in a baking dish, cover with sauce and bake in the oven at 350 degrees until heated through.
8 lasagna noodles
1 Tbsp. olive oil
2 lg. garlic cloves, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Ricotta cheese
1 tsp. salt
1 cup shredded Mozzarella cheese
1 jar (14-oz.) spaghetti sauce
Parsley for garnish
Prepare lasagna noodles according to package directions. Drain and lay flat until ready to use. Heat oil in a skillet over medium heat and sauté garlic 2 minutes.
Combine spinach, Ricotta, salt, garlic and 1/2 the Mozzarella cheese in a bowl. Spread each cooked lasagna noodle with a heaping 1/4 cup of spinach mixture. Roll up firmly and set aside.
Pour the spaghetti sauce into the same skillet. Place lasagna rolls seam-side down in the sauce and bring to boil. Reduce heat to low, cover and simmer 5 minutes. Sprinkle the last of the Mozzarella on top, cover and simmer 5 minutes longer or until rolls are heated through.
Serve on a plate with a side salad. Garnish with fresh parsley.