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!
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. 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.