For dinner tonight, my sis made my Eggplant-Veggie Lasagna. She ended up making too many whole wheat lasagna noodles, and I wanted to use them up rather than throw them out. Enter the pasta roll-up. The technique:

• Scramble an egg in a shallow dish or bowl.
• Dip lasagna noodle in the egg.
• Spread with low-fat ricotta.
• Stuff with whatever you like! I used thawed Dr. Praeger’s spinach pancakes, but I would have liked to use pre-cooked chicken sausage, diced fire-roasted tomatoes, a few basil leaves, and some baby spinach. Next time, right?
• Roll up and place on non-stick baking sheet (or greased baking sheet).
• Top with a little mozzarella, salt, pepper, and some basil and oregano if you like.

Here’s what they looked like ready to go in the oven:

And here’s our lasagna with the cooked roll-ups:

Closer? YOU GOT IT:

Both dishes were… pretty delicious. And now we have food to feed a family of eight! We also made a salad to go along with our meal.

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