Here is this weeks menu plan. It's not quite the same as what my inventory list was, but that's ok.
Week of January 29 - February 4
- Lunch - Rotary Pancake Breakfast
- Dinner - Spinach Lasagna Rolls
- Salmon Packets w/ Rice & Salad
- Chicken Pot Pie w/ Salad
- Bean & Cheese Enchiladas (with beef) w/ Rice Side
- Italian Beef on Kaiser Rolls w/ Corn or Peas
- Chicken Divan
- Lunch - Leftovers
- Dinner - Leftovers/Out
This weeks recipe: Spinach Lasagna Rolls. I found this recipe on www.skinnytaste.com, when I was doing Weight Watchers. We like it so much that I've kept it in the rotation. I modified it slightly, I only make 8 noodles and I add in a little bit of milk to make the ricotta filling a bit creamier. And depending on what I have for cheese, I just place a half slice of mozzarella or provolone cheese on top of the rolls.
Spinach Lasagna Rolls
Gina's Weight Watcher Recipes
8 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1/4 c milk
salt and fresh pepper
32 oz tomato sauce
1/2 c part skim mozzarella cheese, shredded
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 8 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.