I have started to get very lazy with dinner. This is why:
A 3o-minute prep time turned into an hour prep time. Little Miss and Big Shot, whom I will remind you are 3 and 9, are fighting almost the whole time. Really, not fighting just annoying the crap out of each other. Big Shot kept yelling, “Little Miss keeps hitting me, she keeps jumping on me, she is hurting me!” Yep, ladies and gents my big ol’ tuff 9 year old lets his little sister walk all over him. Meanwhile, the baby is crying because 1. he is tired because he refuses to nap, 2. he is bored because no one is talking to him, 3. he can’t poop (TMI but true), and 4. he is hungry, when he is awake he thinks he needs to eat. All. The.Time. The house was a mad house, toys were flying everywhere, kids were flying everywhere, and my patience was disappearing with every minute that went by. You may be asking where the Hubs was during all this? Oh, he was at school… you know just relaxing and chillin. I guess technically more like stressing and studying. However, in the end I was able to make this delicious meal. The kids LOVED it!
- 1 box lasagna noodles
- 1 lb ground beef (I used venison but you could also you turkey or chicken if you are trying to stay away from red meat.)
- 12 oz frozen spinach, chopped and thawed
- 24 oz cottage cheese or ricotta cheese
- 1 cup grated parmesan cheese, separated into ½ cups
- 1 cup shredded mozzarella cheese, separated into ½ cups
- 1.5 cups (around 15 oz) spaghetti sauce or make your own sauce (I used 1 can, 15 oz, tomato sauce mixed with ½ tablespoon of garlic powder and ½ tablespoon of italian seasoning.)
- Salt and pepper to taste
Preheat oven to 375 degrees F.
Cook noodles according to package.
Cook ground beef until there is no pink left.
In a bowl combine: spinach, cottage cheese, ½ cup parmesan cheese, ½ cup mozzarella cheese, cooked ground beef, salt and pepper.
If making your own sauce combine all ingredients, tomato sauce, garlic powder, and Italian seasoning, in a small bowl.
In a 9×13 casserole dish spread ½ cup of tomato sauce on bottom.
Layout lasagna noodles and spread around ¼ cup spinach mixture on the noodles. Roll up the noodles and place in rows in the casserole dish. This will make 3 rows of 6 roll-ups, 18 in all. I bought whole wheat noodles and was only able to make 16 roll-ups.
Top with remaining sauce, ½ cup parmesan cheese and ½ cup mozzarella cheese. If you have any of the spinach mixture left go ahead and throw that on top as well so you don’t have to throw any of it away.
Cover with foil and cook for 35-40 minutes, uncover and cook for another 5 minutes.
Serve and enjoy.
Our family ate this without any side dish but you could always make garlic bread and a salad to go with this meal. Also, depending on how much a person will eat will depend on how far this meal will go. Little Miss only ate a partial of 1 noodle and I can only eat 2. So, if an adult or older child can eat 2-3 of these, thin the meal should produce 6-9 servings (if you get 18 roll-ups). This is a meal we definitely use as a leftover meal. Or, you could even freeze half of it for a later date.