Michelle intended to do a pseudo Italian menu for this South Arm Older Adults Cooking Club kitchen.
The main course for this kitchen was Spinach Lasagna Rolls. We like the idea that it is in single portion size that can be easily divided.
A little note from Michelle:
Is spinach more nutritious raw or cooked? The answer is cooked. Cooking can actually boost the antioxidant content. Heating vegetables releases antioxidants by breaking down cell walls. Studies have found that eating cooked spinach and carrots versus raw results in much higher blood level of beta-carotene, an antioxidant thought to guard against heart diseases and lung cancer. From Leslie Beck, Globe and Mail
- 9 lasagna noodles
- 10 oz frozen chopped spinach
- 15 oz low fat ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- salt and freshly ground pepper
- 32 oz tomato sauce (homemade or store bought)
- 9 tablespoons (about 3 oz) part skim mozzarella cheese, shredded
Source: this recipe is adapted from Skinnytaste.com