Monday, March 18, 2013

Spinach and Greek Yogurt Lasagna Roll-Ups

You've been eating salmon and patting yourself on the back, right? We all know we're supposed to be eating omega-3 fatty acids. But there's a little guy that most of us ignore. Imagine a fish loaded with omega-3 fatty acids, with twice the calcium of milk, and 222% of the recommended daily amount of B-12. Great for your heart, your skin, and your memory! No, I'm not making this up. It's the lowly sardine.

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.

So when I tried this recipe, I made half with sardines and half without. That way, if the sardines bombed, we would still have something decent to eat -- maybe. I pulled another switch, too. In making these Spinach Lasagna Roll-Ups, I swapped out ricotta cheese for nonfat Greek yogurt. Sometimes you get lucky. Things click in place and everything works.

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.

Spinach and Greek Yogurt Lasagna Roll-Ups

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
salt
pepper
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.


14 comments:

  1. Wow You really thought the sardines tasted like tuna? Of course, it's a bit strange to have tuna in lasagne, but...

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  2. Libby, I'm not usually fond of pasta with fish and tomato sauce because I feel like the tomato sauce drowns out the flavor of the fish. But in this case, it worked very nicely because I wanted to tone down the strong sardine flavor. One of my tasters didn't think it tasted like fish at all (I didn't tell her what was in it). She said it was seasoned differently from the other one, but both were good.

    ~Krista

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  3. I remember have grilled fresh sardines in Portugal and loving them. Not sure if you can buy them fresh here. I make a pasta dish that has red peppers and tuna and is delicious so I'll have to try these!

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  4. Fresh sardines would be a whole other kettle of fish. Sorry, had to say that! ; ) I bet you could find them in fish stores in NYC or Boston. Alas, most of us are probably stuck with the canned variety.

    ~Krista

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  5. Krista, aren't these pretty. Individual rolls. Would never have thought of that. My gluten-free pasta can do this. It makes a great lasagna. So whee. I'm going to try it. I've never been a sardine person but I love the flavor in a good Caesar salad...so I'm daring.

    Thanks,

    Daryl PS Love your new cover!!! :)

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    Replies
    1. Thanks, Daryl!

      You can omit the sardines, of course. Or do what I did and make half of them with sardines. If you like sardines anyway, you'll probably like them!

      ~Krista

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  6. Krista, thanks for an entree and such a delicious one. I'm looking forward to making it.

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    1. I know you prefer entrees, Judy! But I have sweets coming for the next couple of weeks.

      ~Krista

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  7. This is a great new twist on my old favorite, Krista. It's pretty too! Can't wait to try it.

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    Replies
    1. I don't know that it's up everyone's ally, but I suspect most people would like the non-sardine version.

      ~Krista

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  8. A unique and much healthier take on a classic recipe. Very impressive to serve, too, and without too much fuss. Thanks, Krista!

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    1. Cleo, it's a lot less fuss than a whole lasagna. Easier clean-up, too!

      ~Krista

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  9. I made this last night (with a few minor adjustments) It rocks! Thanks for much for a great recipe.
    I added fresh broccoli in the pan along side the rolls while they baked. Next time, I'll save some sauce to splash over them. That will give a combination of soft and crunchy to the veg.

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  10. I'm glad it worked out so well for you, Libby! Hmm, broccoli in the pan. I might have to try that!

    ~Krista

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