One of my favorite things to make in bulk are these Spinach Lasagna Rolls. Making 2 or 3 batches really doesn't take much longer than making one, and they are so yummy to have on a night you don't feel like making dinner! Here's my process:
Boil the noodles to al dente, strain and lay out.
While the noodles are boiling, mix Ricotta Cheese, thawed spinach, salt, pepper, 1 egg, parmesan cheese and whatever else you fancy together. I use 1 large Ricotta cheese container, and 1 package of frozen spinach, and eye the rest.
Boil the noodles to al dente, strain and lay out.
While the noodles are boiling, mix Ricotta Cheese, thawed spinach, salt, pepper, 1 egg, parmesan cheese and whatever else you fancy together. I use 1 large Ricotta cheese container, and 1 package of frozen spinach, and eye the rest.
Take either a heaping spoonful, or use a scoop to put the cheese on each noodle.
Roll them up!
At this point, decide what you're keeping out for dinner, and what you would like to freeze. To freeze, place on a large tray and stick them in the freezer. About an hour later take them out and put them into a large Ziploc. This way you can make as many or as few as you'd like when it comes time to cook them. On the day you want to eat them, take the rolls out and defrost in the refrigerator that morning. That evening, arrange, throw some spaghetti sauce on the top with some mozzarella cheese and bake at 350 for approximately 35 minutes, until your cheese is melty and gooey and just a little crunchy on the top!
Enjoy!!
