Meatless Meal
Lasagna Roll-Ups
Sautéed Zucchini and Garlic Bread Knots
Ingredients
- 9 uncooked lasagna noodles
- 1 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
- 1 (15-oz) container ricotta cheese
- 1 large egg
- ½ cup freshly grated Parmesan cheese
- 1 clove garlic, minced
- ½ tsp Italian seasoning
- 1 (24-oz) jar spaghetti sauce, divided
- 1 cup shredded mozzarella cheese
Instructions
- Cook pasta according to package directions.
- Arrange cooked noodles on wax paper; pat dry with paper towels.
- Preheat oven to 350°F.
- Combine spinach, ricotta, egg, Parmesan cheese, garlic and Italian seasoning in a medium bowl; lightly season with salt and pepper.
- Pour 1 cup spaghetti sauce in bottom of an 11- x 7-inch baking dish.
- Spread ricotta mixture over lasagna noodles.
- Roll up each lasagna noodle, and place, ruffled side down, in baking dish.
- Top with remaining sauce; sprinkle with mozzarella cheese.
- Cover loosely with foil; bake 40 minutes.
Side Dish Ingredients
- 2 Tbsp butter
- 3 large zucchini, thinly sliced
- 1 small red bell pepper, chopped
- ½ tsp Italian seasoning
- 1 (7.3-oz) box frozen garlic knots
Side Dish Instructions
- Melt butter in a large nonstick skillet.
- Add zucchini and bell pepper; sauté 10 minutes or until tender.
- Sprinkle with Italian seasoning; toss to combine.
- Bake garlic bread knots according to package directions.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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