I found a really great new recipe for meatless Fridays during Lent, but we ended up eating out instead. I still had all the ingredients so I made Skinny Lasagna Rolls on Monday. First, I boiled the lasagna noodles. Meanwhile, I mixed together ricotta cheese, freshly grated Parmesan cheese, an egg, and parsley. I also preheated the oven during this time. I got my pan ready by pouring a cup of sauce in the bottom of the pan. Once the noodles were ready, I drained and rinsed them. I laid them out on a cutting board and placed 3 tbsp ricotta mix and 2 tbsp sauce on each noodle before rolling them up. I placed them in the pan and covered with sauce and mozzarella cheese. I covered the pan with aluminum foil and baked for 30 minutes. After 30 minutes, I took off the foil and baked for another 15 minutes to let the cheese brown.

We served the lasagna rolls with salad and fresh cut strawberries. It was really tasty and we didn't even miss the meat. This is a great choice for Lent or anytime you want to go meat free.

The New Austonian