Spinach Lasagna Roll-Ups

I desperately needed Scott to come home from Louisiana.  Not only to pay the bills and cut the grass (two things I'm apparently incapable of doing well), but to prevent me from existing on something other than chocolate chips, peanut butter, and marshmallows.

What's that you say?

No, not graham crackers actually.  I threw half a package of those away.  Averaging three s'mores a night meant that I had to be stopped. 

I spent a week thinking I should make these roll-ups and freeze them.  It was a week of:  staring at lasagna ingredients, stomach growling for real nutrients, and then reaching for the white chocolate chips instead.  This happened approximately seven 3 times.  Eventually, with the realization that Scott would soon be home and maybe, just maybe, would expect dinner at least one night a week, I put them together.

They make an excellent freezer meal and I would've went completely vegetarian with it.  

I added ground beef because my silly husband is one of those who believe a meal should have protein.

I don't think white chocolate chips have protein.

Spinach Lasagna Roll-Ups

1 lb. ground beef
1 jar spaghetti sauce (or homemade)
2 cups fresh spinach roughly chopped (think "big parsley")
1-15 oz. container part-skim ricotta
1 cup shredded mozzarella, separated
1 cup shredded parmesan, separated
1 t. onion powder
1 t. garlic powder
1 t. Italian seasoning
1 egg
1 box lasagna noodles (about 16 of them)

Cook the ground beef.  Add the sauce to the beef and set aside.

Cook the lasagna noodles according to the package instructions.  Strain and set aside.

In a mixing bowl, combined ricotta, spinach, egg, seasonings, and 3/4 a cup each of the mozzarella and parmesan.  Stir well to combine.

On a cutting board, lay the lasagna noodles out flat.  Spoon about 3 T. of meat/sauce and 3 T. of cheese mixture (really just a big scoop of each) onto each noodle.  Spread thinly.  Roll each noodle up and place seam side down in a 9x13 pan.  They should about fill up the pan.

Top with remaining shredded cheese.  Freeze for up to 2 months, if wrapped well, or bake right away.

To bake right away:  Bake covered with foil at 350 degrees for 40 minutes.  Take the foil off and bake for another 10-15 minutes until bubbly on top.

To bake after freezing:  If still frozen, bake covered with foil for at least 1 hour at 375 degrees.  Take the foil off and bake for another 10-15 minutes until bubbly on top.

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