Around New Year's, it seemed like everyone told me they were going to try to eat healthier. I like that. They weren't dieting or focusing on weight, but on their health. I've been trying to eat more sardines, but, honestly, they're a little bit fishy.
I used part-skim mozzarella, and of course, Parmesan for flavor. This isn't the healthiest thing on the planet, but it's loaded with great flavors and veggies, has less fat than some recipes, and is a lovely pasta indulgence.
If you plan ahead, you can simply thaw the spinach. Otherwise, cook briefly in water first. Using your favorite tomato or pizza sauce (homemade or store bought) makes this dish fairly quick to prepare.
Now, about those sardines. To tell the truth, if I had not known what was in the roll-ups, I would have sworn they were made with tuna. Really.
9-10 pieces lasagna noodles, cooked
(that's 2 extra in case a couple break)
1 10-ounce package frozen spinach
1 1/4 cups nonfat Greek yogurt (like Fage)
1 clove garlic
1/2 teaspoon oregano
1/2 cup Parmesan cheese
8 ounces part skim mozzarella
1 4 to 5-ounce tin sardines (optional)
1 15-ounce can tomato or pizza sauce
Preheat oven to 350.
Lay the lasagna noodles out on a piece of waxed or parchment paper.
Squeeze all the water out of the spinach. Mince the garlic. In a bowl, stir together the spinach, Greek yogurt, garlic, oregano, and Parmesan cheese until well mixed. If using the sardines, mix in. Salt and pepper to taste.
Spread the spinach mixture on the noodles. Sprinkle each with shredded mozzarella. Roll up.
Pour half the tomato or pizza sauce into a baking pan. Place each roll-up in the sauce, seam side down. Pour the remaining sauce over the roll-ups. Slice the remaining mozzarella into thin slices (if shredded, just sprinkle), and place one piece on top of each roll-up.
Bake 40 minutes. Let stand about five minutes before serving.