But, with fall on the calendar and some cooler evenings, I've been looking for comfort food. I made a pot of chili last week and my husband's favorite cassoulet and then tried this new recipe from the Emily Bites blog. My kids don't love white sauces in general (weird, right?) so I used a jarred marinara for theirs but this turned out gooey, cheesy, and yummy without being too unhealthy.
Spinach Artichoke Lasagna Rolls (serves 8)
from Emily Bites
8 uncooked lasagna noodles
8 oz brick cream cheese, softened (I used reduced fat)
1/2 cup sour cream
1 cup mozzarella cheese
1 T grated parmesan cheese
1 tsp minced garlic
1/8 tsp black pepper
10 oz package frozen chopped spinach, thawed and squeezed dry
1/2 cup drained canned artichoke hearts packed in brine or water, chopped
15 oz jar light Alfredo sauce (I like the Classico)
Preheat the oven to 350 degrees. Boil and salt a large pot of water and cook the lasagna noodles to al dente. Drain, rinse with cold water to cool, and lay them out to dry.
In a mixing bowl, combine the cream cheese, sour cream, 1/2 cup of the mozzarella cheese, parmesan, garlic, pepper, spinach, and artichoke hearts and stir until well mixed. When the noodles are dry, place a heaping 1/3 cup of the spinach artichoke mixture on to the noodle and spread evenly. Starting with one end, roll the noodle up over the filling until it becomes a complete roll. Repeat until all noodles are filled and rolled.
Lightly spray a 9x13 pan with cooking spray. Spoon 1/3 of the Alfredo sauce into the bottom of the pan and spread evenly. Place the lasagna rolls seam side down in the dish and spoon or pour the rest of the sauce over the top. Sprinkle the remaining 1/2 cup of mozzarella over the top. Cover with foil and bake for 40 minutes. Let it cool 5-10 minutes before serving. 9SP per roll
