Look! Oh, look. The lasagna has shrunk into Tiny Lasagna Bites! Eating lasagna in one huge piece can be daunting. It can be quite a burden on the carbohydrates eaten. But, if you consume these Tiny Lasagna Bites you will be saving your body’s figure while putting a fun spin on a classic Italian dish!
Table of Contents:
8 gluten free lasagna noodles, follow directions
½ cup shredded parmesan
1 teaspoon no sugar spaghetti sauce
1 egg white
1 teaspoon garlic powder
15 ounce container part skim ricotta
5 ounces frozen spinach, thawed and squeezed
2/3 cup garlic dressing & marinade
¾ cup shredded dairy free mozzarella
Preheat oven to 350°F.
Follow noodle directions.
Drain and lay flat on a baking sheet.
Dry with paper towels.
In metal bowl, mix together the spinach, garlic powder, spaghetti sauce, parmesan, ricotta, and egg white.
Place 1 lasagna noodle on your cutting board.
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Cut the noodle in half-longways.
Spread 2 tablespoons of the filling on a noodle half, to prevent filling from going onto baking pan 1/2 inch of the edge should stay empty.
Carefully slice the roll-up in half so you now have 2 mini roll ups.
Place on a greased baking sheet.
Cover and bake for 15 minutes.
Once you have all the mini roll ups completed, top each with 1 teaspoon of garlic dressing and some mozzarella.
Then broil without seal for 3 minutes, until cheese is bubbly and begin to brown.
Serve with extra sauce for dipping if desired.
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