Here's a great way to introduce whole wheat pasta, since all that sauce hides its colour from the dinner detectives in your midst. My kids asked about the green things and I avoided the S-word calling it a kind of lettuce.
12 whole wheat lasagna noodles
4 cups baby spinach leaves, packed
1 475-g tub light ricotta
1 egg, well beaten
1/4 cup grated Parmesan
1/4 tsp ground nutmeg
1/4 tsp freshly ground black pepper
1 700-mL jar pasta sauce
1 cup shredded mozzarella
Preheat the oven to 350°F (180°C).
In a large pot of salted boiling water, cook whole wheat lasagna noodles according to package instructions, stirring occasionally to prevent sticking. Rinse under cold water, making sure none of the sheets are stuck together. Drain.
Wash spinach leaves, drain and with water still clinging to the leaves, place spinach in a medium pot and cook, covered on high for 2 to 3 minutes or until spinach is fully wilted (stir occasionally to prevent scorching). Rinse under cold water. Squeeze out excess water and chop finely.
In a large mixing bowl, combine spinach, ricotta cheese, egg, Parmesan cheese, nutmeg and ground pepper. Combine well.
Cover the bottom of a 9 x 13 in. (3.5 L) baking pan with pasta sauce. Spread 2½ tbsp (32 mL) of ricotta mixture evenly over one lasagna sheet. Roll up and position in bottom of pan. Repeat 11 times. The rolls should fit snugly in the pan. (If necessary, cut the last two sheets in half, crosswise, to create two mini-rolls.) Spoon over remaining sauce. Sprinkle with mozzarella cheese. Bake 40 to 45 minutes or until golden brown and bubbly around the edges.
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