Spinach Lasagna Rolls

Michelle intended to do a pseudo Italian menu for this South Arm Older Adults Cooking Club kitchen.

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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

Ingredients

  • 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

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Source: this recipe is adapted from Skinnytaste.com

Makes 9

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Classic Lasagna

The main course for the South Arm Community Kitchen is a Classic Lasagna. Lasagna noodle is a wide and flat type of pasta.

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Kids will love this cheesy Classic Lasagna. It is great for pot luck.

Ingredients

  • 12 lasagna noodles
  • 1 tub (475g) extra smooth ricotta cheese
  • 2 eggs
  • 1 pinch pepper
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
Tomato Meat Sauce
  • 2 tablespoons olive oil
  • 2 onions, diced
  • 1 rib celery, diced
  • 1 carrot, diced
  • 4 cloves garlic, minced
  • 1 1/2 pounds lean ground beef
  • 1/3 cup tomato paste
  • 2 cans tomato sauce
  • 2 bay leaves
  • 3 teaspoons dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons fresh basil or 2 teaspoons dried basil

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Source: this recipe is adapted from Canadian Living

Serves 12

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