Individual (healthy?) lasagna rolls

Lasagna roll-ups!

I adapted my lasagna roll-ups from I heart food 4 thought and she got it from coconut and lime. I've simplified it by using a jar of pasta sauce instead of making my own, and sprinkling the whole thing with chopped garlic instead of putting shallots in the rolls. I also used part-skim ricotta (possibly I should have looked further for less fat - don't grocery shop on the phone) and wheat noodles. Oh, and I didn't use basil.



I have made this before and it got rave reviews but this time I am making it today with the intent of baking it tomorrow. Also, since it makes more than my rectangular pyrex dish can hold, I put a small amount in a 4 cut pyrex round container which I froze. I don't know how that will turn out. But, if it works, I think I will start making my own frozen foods!


I think perhaps they are fairly healthy, as long as you only eat a few - I'm planning on having it with broccoli to increase the health factor.

Verdict: It was pretty easy to make, especially since I used premade sauce - the only difficulty was in rolling up the lasagna, the squiggly parts tend to come off (that's why they're piled on top) and its a bit messy. The odd thing is that last time I ran out of filling and this time I had almost too much - perhaps because in the beginning I was very sparring. Oh, it turns out I used 15oz ricotta... Making my own sauce sometime might be fun though, it would probably up the yum factor, just take a bit longer - and that in the picture, thats my whole kitchen work space. It gets crowded fast.
I'll post this after I've cooked it.
Turned out good - except, more sauce would have been better. And I need a good old fashioned vegetable steamer. And thats mozerella pieces on the top, not a gob of butter. Oh, and the slivers of garlic were still very intense.. My burps taste like garlic.
As to the frozen part, how am I going to cook that?