Gluten-Free Spinach Lasagna Roll-Ups

INGREDIENTS

10 cooked Tinkyada Brown rice lasagna noodles

2 c. browned, lean ground beef (I cooked it with some onions)

1 c. part skim, ricotta cheese

1 egg, beaten

2 c. frozen or fresh spinach

1/2 tsp salt

1 1/2 c. tomato sauce

1/4 c. Parmesan cheese, grated

1/2 c. part-skim mozzarella cheese, shredded

Preheat Oven to 375 degrees. Cook noodles according to package directions. Drain and spread them carefully onto a sheet of aluminum foil or waxed paper to prevent sticking. If you are using ground beef, brown it and set it aside.

In a bowl combine ricotta, egg, spinach (if using frozen spinach heat and drain spinach to release excess water), salt and mix well. Add beef now if using it. Spread half a cup of tomato sauce on the bottom of a small, round 4 quart casserole dish. Spread each lasagna noodle with the ricotta/meat mixture and roll them up. Stand up or lay flat in the baking dish. Pour 1 cup of tomato sauce over all the noodles. Sprinkle them evenly with the Parmesan, then the mozzarella cheese. Cover loosely with foil and bake for 45 minutes. Uncover and bake an additional 15 minutes until cheese is nicely melted.

Notes: As you can see, this recipe has basically no seasoning, which sounded way boring and bland to me. I cooked the meat with my little leek that I got in my Bountiful Basket and added 2 T of Italian Seasoning. It was good, but I'd add even more seasoning next time to spice it up.