Month-of-Mediterranean: Lasagna Roll-Ups

Another advantage of moving to the Mediterranean way of eating is that you’ll for sure have Meatless Monday more than once a week. Animal protein is greatly reduced and often eliminated in this way of eating. We have done “Meatless Monday” for quite a few years, but it certainly will not hurt to have vegetarian meals more often.

Now, that doesn’t necessarily mean fewer calories, you know. Sure, stir fry dinners are likely to be lower cal vegetarian offerings, but that delish broccoli and noodles alfredo, um, not so much the case. So watch it. The occasional alfredo dish is fine, just not on a weekly basis, okay? My Sorta-Skinny Alfredo Sauce helps, but it’s still rich! Better to have a small meat portion than a large cheese/cream/butter portion regularly.

That said, one of our favorites for decades has been my Lasagna Roll-Ups. The spinach helps obviate the ricotta and Asiago, and one lasagna noodle rolled up is enough carbs for me. But we do reserve this for occasional meals rather than regular ones.

This is also one of those dishes that is easy to make with kids. They like mixing up and putting on the cheese mixture and then rolling them up.

Lasagna Roll-Ups (serves 6-9)

9 lasagna noodles (about ½ box)

10-oz. frozen, chopped spinach; thawed and drained

1½ cups ricotta cheese

1½ cup shredded Asiago cheese, divided

2 teaspoons dried basil

2 cups “Sorta-Skinny Alfredo Sauce” (or jarred Alfredo Sauce)

Fresh basil for garnish

Heat oven to 350°. Cook noodles per package directions to al dente stage. Drain and cool to handling temperature.

Mix ricotta cheese, 1 cup of Asiago, and basil until slightly lumpy. Blend in spinach.

Put one cup of Alfredo sauce in bottom of 9x13” pan.

Spread 1/9 of cheese mixture on a noodle and roll-up from the end to make a pinwheel. Place pinwheels in the pan.

Cover with remaining sauce. Sprinkle on remaining Asiago. Bake for 35 minutes or until bubbly. 

Garnish with fresh basil and serve.

Sorta-Skinny Alfredo Sauce (makes about 2 cups)

1 cup low-sodium chicken broth
1 cup low-fat evaporated milk
2 large garlic cloves, minced
1 tablespoon butter
3 tablespoons flour

¼ cup shredded Asiago cheese

½ teaspoon nutmeg

Salt and pepper to taste

Heat broth, milk and garlic until steamy hot (about 3-4 minutes). 

Melt the butter in small skillet. Blend in flour then immediately add hot milk mixture.

Whisk until sauce thickens (1-2 minutes). Add cheese, nutmeg, salt, and pepper.

Simmer for 5 minutes.

DH’s Rating: 5 Tongues Up

I dare not tell him how much fat is in this, because then he wouldn’t enjoy it so much. This with a salad, makes a hearty dinner.