Normally I make
Sloppy Joes with my
Hearty Meat Sauce from the freezer however this time we decided to try the Lasagna Rolls recipe recommended as another one to try from the chapter "Once is Not Enough" in the WW magazine cookbook Two's Company (all recipes meant for two servings). They were really good!
- 1/2 C. low fat cottage cheese
- 1 T. grated fresh Romano cheese (we had Parm - that's what I used)
- 1/8 t. dried oregano
- 1/8 t. dried basil
- 1 1/2 C. Hearty Meat Sauce, divided
- 1 (10 oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
- 3 cooked lasagna noodles
- Cooking spray
- 1/2 C. tomato sauce
- 1/4 C. shredded part-skim mozzarella cheese
Preheat oven to 350 degrees F.
Combine cottage cheese, Romano cheese, oregano, and basil in a food processor or blender; process until smooth. Combine cheese mixture, 1/2 C. meat sauce, and spinach in a bowl; stir well.
Cut each lasagna noodle in half crosswise. Spread about 3 tablespoons spinach mixture on each noodle half, leaving a 1/4 inch border around edges.
Roll up each noodle, jelly-roll fashion, beginning at 1 narrow end.
Spoon remaining 1 cup meat sauce into a 1 quart casserole coated with cooking spray. Arrange rolls, seam sides down, over meat sauce.
Pour tomato sauce over rolls. Cover and bake at 350 degrees F. for 25 minutes. Sprinkle with mozzarella cheese. Cover and bake an additional 5 minutes or until cheese melts.
Yield: 2 servings
While these were really good, we would make a few changes. First, they needed to cook a little longer before adding the cheese topping as they weren't hot yet. They were warm, but not hot. Second, pouring plain tomato sauce over the top could have been made better by seasoning the sauce. (I had worried about that, but wanted to try it as written first.) Third, we'll use four lasagna noodles next time. It was tight getting all the filling into just three noodles. All that to say, we will make these again . . .
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