If you never tried these delicious lasagna roll ups, put this meal on top of your must make list! You will fall in love with it, as much as i did. The combination of flavors are soooo good you will be tempted to eat right out of the baking dish.
This irresistible meatless dish is worth a try. You will need to make it:
8 lasagna noodles, cooked as per box instructions
for the tomato sauce:
- 1 medium onion finely diced
- 1 tbsp olive oil
- 500 ml crushed tomato
- 1 tsp garlic salt
- 1 tbsp dried basil
- salt to taste
Heat the olive oil over medium heat, add the onions and saute until translucent. Stir in the crushed tomatoes, garlic salt, dried basil and salt. Cover and allow the sauce to simmer for at least 20 minutes over low heat.
For the filling:
- 2 cups spinach, i used fresh but you can use thawed frozen too
- 1 cup mozzarella cheese shredded and 3/4 cup slices for garnish
- 1/2 cup emmental cheese shredded
- 1 egg
- 1 cup greek yogurt
- salt to taste
to be all mixed in a bowl.
Once the noodles have cooled to touch, lay them down on a working surface, spread ¼ cup of the cheese filling evenly along length of the noodles. Roll the noodles to the opposite end. Pour 1 cup of tomato sauce into the bottom of a baking dish. Place the lasagna roll ups into the baking dish, seam side down. Add remaining tomato sauce on and place the mozzarella slices on top.
Loose cover with foil, make sure it doesn’t touch the cheese or it will stick. Bake for 30 minutes in preheated oven to 200ºC.
One great thing about making these roll up style instead of layered lasagna is that they don’t seem like too much of a splurge because they can help with portion control.
If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!
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