Holiday stress sucks. I just thought I’d put it right out there. And this year it has especially creeped up on me given the odd warmer weather we’re experiencing. Even in Texas we’re a little confused about the temps each day. I never know whether to wear a sweater or run to get a pedicure so that I can wear sandals tomorrow. The stress of also trying to get into the holiday spirit is a bit much. Given the insanity that inevitably ensues this time of year, I need quick and easy weeknight dinners that I can turn to.
My husband has been asking for lasagna lately. Um, did I mention I’m feeling harried as it is? Now I don’t think putting together a lasagna is too terribly hard if you use the no-cook noodles. But if I’m really going to do it right, I want to make them the old fashioned way (read: cook the noodles and then fight with them to keep them unstuck while I layer them with the other messy ingredients). In fact, lasagna has a long tradition in my family as the traditional Christmas Eve dinner. But making it from scratch is a bit more work. Sigh. Who has time for that right now?
So I decided that my interim holiday season gift to him would be to give him all of the flavors he’s craving in a much easier and much smaller version. Ta-da! Weeknight Lasagna Roll Ups were born.
Making these was actually therapeutic. I realize that sounds a little cuckoo in and of itself, but stay with me. In this season of running to and fro, the action of assembling something one by one and knowing it was going to also help me cross another item off of my ever-growing to-do list (Dinner? Done!) was cathartic. I put on some holiday music while I was assembling these beauties, and I found that even the colors got me more into the holiday spirit. Red, green, and CHEESE (I mean, that can put me in a good mood any day of the week). I was feeling more Christmas-y already!
I know, I know, it’s not exactly a HEALTHY dinner. But in an effort to cut down on the heavy dishes that are coming our way this holiday season, I used Dreamfields pasta, which is made of durum wheat, a healthier fiber that tastes great and will trick even your pickiest eater in the house. In addition to that, I used a lower-fat ground beef, as well as 2% milk mozzarella & part-skim ricotta. And of course there is the baby spinach, which I love using in dishes to get some much-needed iron and vitamins A & C. I tried! I really tried!
At the end of the day, I had a delicious meal, a happy husband, and leftovers for the rest of the week when my creativity failed me. Happy holidays to me, indeed!
| Servings | Prep Time |
| 4 people | 30 minutes |
| Cook Time |
| 35 minutes |
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I love lasagna. But sometimes I don't want to put in the work of making a whole pan of the stuff. This recipe allows you to make just as much as you need for dinner, and portions out for single-servings in a snap. What better way to get your lasagna fix in a pinch?
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- 8 lasagna noodles, uncooked
- 1 lb. ground beef, 90/10 fat content
- 1 jar pasta sauce
- 1 bag pre-washed baby spinach
- 1 cup part-skim ricotta cheese
- 1 egg
- 1 tbsp. garlic powder
- 1 tsp. dried oregano
- 2 tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
- 1 cup 2% milk mozzarella
- Preheat the oven to 350 degrees. Bring 4 quarts of water to a rolling boil. Add lasagna noodles to water and cook to al dente, about 10 minutes. Drain, rinse in cold water to stop the cooking process, and then toss lightly with olive oil to avoid sticking. Set pasta noodles aside.
- Brown the ground beef, adding garlic powder, oregano, 1 tsp. salt & 1/2 tsp. pepper as the meat browns. Drain off any excess fat.
- Mix ricotta, egg, 1 tsp. salt & 1/2 tsp. pepper. Set aside.
- Heat a large skillet over medium high heat. Add spinach and allow it to wilt, about 5 minutes. I know this looks like a lot of spinach, but trust me--it will cook down quickly.
- See? I told you it would cook down! Remove from heat and set aside.
- Spray an oven safe dish with cooking spray. Add 1 cup of pasta sauce to bottom of dish.
- Lay out lasagna noodles on a flat surface. Spread with ricotta mixture, and then top with spinach and ground beef.
- Carefully roll up each lasagna noodle and place it, seam side down, on top of pasta sauce in the baking dish. Continue until all noodles are loaded, rolled, and placed in dish.
- Top lasagna roll ups with remaining pasta sauce, and then sprinkle shredded mozzarella on top.
- Bake at 350 degrees for 30 minutes, or until cheese begins to brown and bubble on top. Serve with a side salad and enjoy!
I love that I can vary this recipe based on what ingredients I may have on hand. Don't have spinach? Toss in some sauteed butternut squash instead. Want to use a homemade pasta sauce? Go for it! No ground beef in the house? Use ground turkey in its place.
Any way you assemble these Lasagna Roll Ups, you and your family win at weeknight dinner!
Looks tasty! Lasagna is a holiday tradition for my family too.