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These little roll ups of the lasagna kind are all over the web. By ‘web’ I mean Pinterest. I pretty much go from work.. to pinterest.. back to work.. lunch.. pinterest, and pinterest some more. Then again in the afternoon. Most of it, anyway.
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I really need to get away from it. I will say I have developed some awesome recipes off of ideas that I find on there. So it isn’t completely a wash.
If you have been following my posting shinanagan’s for even the slightest bit of time, you already know how random my words can be.
Hence my ability to relate sausage and pinterest in one thought.
The combo of the filling consists of chopped spinach, cream cheese, Parmesan, and Italian blend cheese.
No eggs. No ricotta.
After cooking my noodles, I laid them flat on a couple layers of paper towel, so they would be easy to roll. For a dozen rolls I used 1/2 package of uncooked sheets, about 6 noodles- and then cut them in half horizontally. Cutting my noodles in half allows me to skip a few more calories from the carbos, but providing a more flavorful bite with just about 2 tablespoons of filling in each roll.
Using jarred tomato sauce made this an extra fast prep & bake one dish meal. Tomato Basil is probably my fav, and typically lowest in fat, sodium, and over all calories per serving.
Whew. Sodium in some of those jarred sauces. So- it is best to take a few moments and compare food labels. Just make sure your cart and entire person is not in the middle of the aisle. (<—Why I choose to shop at 7am.. no one bl0cks buggy traffic. Actually, no one tends to even be in the store.)
The result is a bubbly roll of cheese-y and saugage-y goodness. In the seven years I’ve been married, lasagna rolls are a first for me- making and eating.
Thank you pinterest for the official introduction.
Have you made lasagna rolls before?
If you haven’t, I suggest you start.