We are quite fortunate where we live to be only a few doors away from a co-op, so when the fridge is close to bare, I can do a quick raid of their shelves and fridges and away we go. Marvellous.
Kipper was with me this time, and had some influence on the contents of our basket. We bought (among other things):
- 2 bags ready-washed baby spinach
- 1 tub cottage cheese
- 1 block mature cheddar
- 1 tub fresh pesto
And on the short walk home, I concocted a plan to combine them into dinner.
As I mentioned previously, DH is diabetic, and knowing how much carbohydrate is in his dinner is quite important. Lasagne is therefore quite a tricky meal for him, because working out how much of his serving is pasta, without deconstructing the whole thing, is quite difficult. Using the sheets to make lasagne rolls though, as I did here, takes a lot of the guess work out of his calculations. The good people at Waitrose, who made our lasagne sheets, had conveniently put the nutritional information per two cooked sheets on the back of the box, so I didn’t even have to weigh them and do any sums. I suspect the majority of our future lasagnes will be constructed this way.
Kipper was intrigued by the roly-poly-ness of these lasagne rolls. And since pesto is one of her favourite foods EVER, she was quite keen on this dish. We had the leftovers for lunch the next day, and she scoffed a load then, too. Pre-schooler eating spinach? Get in!
I used a tub of fresh pesto, but you could easily substitute pesto from a jar – just thin it down with a little olive oil or hot pasta water before spreading onto the lasagne rolls.
This made six lasagne rolls. I’d say an average serving was two, but you may be more or less hungry than we are. So, serves 2-3?
- 6 lasagne sheets
- 2 medium onions
- 2 tbsp olive oil
- 250g baby spinach leaves
- 250g cottage cheese
- 0.5 tsp ground black pepper
- 130g tub fresh pesto
- 100g grated cheese
- Preheat the oven to 180C.
- Bring a large pan of water to the boil and carefully add the lasagne sheets. Simmer for 8 minutes, then drain.
- Meanwhile, peel and finely chop the onion. Heat the olive oil in a large heavy-based skillet and add the chopped onions. Cook for a few minutes until softened and just starting to brown. Add the spinach in handfuls, cover, and allow to wilt. Mix well with the onions. Continue adding spinach until it is all cooked. Remove from the heat.
- Tip the spinach and onions into a bowl and add the cottage cheese and black pepper. Mix thoroughly to combine.
- Take one of the cooked lasagne sheets and spoon 1/6 of the spinach mixture along its length. Roll up lengthwise and place in a lightly oiled baking dish, large enough to hold the 6 lasagne rolls.
- Repeat until all six sheets of lasagne have been filled and rolled, and all are assembled in the dish.
- Spoon and spread the pesto over the lasagne rolls, then sprinkle over the cheese.
- Bake in the preheated oven for 20-30 minutes, until piping hot throughout and golden brown on top.
- In the absence of fresh pesto, substitute regular pesto from a jar, thinned with a little pasta water and/or olive oil.
- You can prepare these in advance up to the baking stage, then simply pop in the oven half an hour before you want to eat. Just make sure they are heated right through before serving.
Linda’s Lunacy is hosting a round-up of ideas and recipes for families, and you can see this yummy recipe, and lots of other lovely blog posts, there.