240/365 Lasagna Rolls

Friends and Fitness Enthusiasts,

I must confess that I turn into Garfield when I eat lasagna. It is one of my favorite dishes whether it is with a meaty tomato sauce or if it is a creamy vegetable version. Kelby and I decided to put a twist on the usual lasagna recipe by rolling up each lasagna noodle instead of laying them flat in stacks. My argument for this is that you get a better idea on portion; the real reason was because it was an awesome, fun idea that worked out quite deliciously. Still, it's a good way to keep track of calories by making these individual portions instead of trusting yourself to cut a reasonable sized square of lasagna. The recipe was inspired by this one we found on allrecipes.com.  We made two changes 1. For the tomato sauce, we added 1lb ground beef after sauteing the onions and 2. we didn't use zucchini for the vegetable part, just spinach. 

We arranged our rolls like so:
1. Laid out a lasagna noodle
2. Spread cheese mixture evenly on the noodle
3. Put 2 spoonfuls of vegetable mix at the end of one end.
4. Rolled up vegetable mix in the lasagna noodle. Once vegetable mix was rolled over once, put another 2 spoonfuls on the noodle. Rolled up noodle all the way, gently placed in sauce covered pan.
5. Topped rolled up noodles with tomato sauce and cheese.

Kelby and I found that we cooked down the sauce a little too much; we ended up adding Prego to the leftovers to make it saucier. Next time we make it, we'll play around with tomato paste and another can of crushed tomatoes. I'll be sure to update when we make it again.

In health,

Lauren