I have been making these really good Mini Italian Spinach Pies for a few years and love them. However, a few weeks ago I felt compelled to make a "cheater lasagna" for a quick weeknight meal and decided to use the same filling. They were great! Not gourmet but a quick, happy, healthy weeknight meal. Both of these probably looked better out of the pans and on a plate, but I was lazy and hungry. So, these are the pictures your get ;) I made both options the same night and then didn't have to cook the 2nd night. Yaaa!
Filling:
one 16 oz container of low fat cottage cheese (the tall one)
One package of frozen chopped spinach, thawed, with all the water squeezed out
1 cup part skim mozzarella cheese
4 eggs, lightly beaten
1 small jar (about 7 oz) of roasted red peppers, drained and chopped (could use chopped fresh if it's all you have)
1/3 cup grated Parmesan cheese
1 tsp each dried oregano and basil leaves ( or chopped fresh if you have it)
few shakes of franks red hot
salt and pepper to taste
* mix all ingredient together until well blended. Preheat over to 350 degrees.
Now, we have a few options. You can bake the above mixture in greased muffin cups as is. I like to put some cooked whole wheat spaghetti in the bottom of each cup like a crust, or you can line the cups with cooked torn up pieces of lasagna noodles for a pretty effect. Bake for 20-25 minutes until the middles are set. Allow to cool a few minutes before removing.
OR
Roll up the filling into cooked lasagna noodles (or cheat and get the soft fresh noodles.) Open a jar, yes a jar (it's a weeknight) of your favorite pasts sauce and spread enough to cover the bottom of a greased casserole dish. Nestle your rolls close together in the pan, and top with the rest of your sauce. Top with a little more grated Parmesan cheese. Bake at 350 degrees for 30 minutes. Allow to cool and set for a few minutes before serving.
No comments:
Post a Comment