I was asked to go to Pick ‘n Save to create a healthy meal for my family, with their new health key™ system. I love Pick ‘n Save, it is our go-to grocery store here in Wisconsin, and they are making it easier to shop healthy, which I love. I am a busy mom of 4 kids, and we are often running short on time right when it comes time for dinner to be made. My son has some blood sugar issues which are able to be managed through good eating habits and limiting his sugar intake. Thankfully he doesn’t have a sweet tooth and would rather be eating fresh veggies for a snack over cookies, SCORE! I packed up Batman and Sigi and we headed to Pick ‘n Save to prepare a meal that is great right on the spot, can be frozen and popped into the oven, or even put in the slow cooker. I love a dinner that you have options on how to ‘make it happen’ all depending on how your day is going.
The dinner I had in mind to make is so simple, and great tasting I just have to share! My kids love lasagna, but it takes so long to make and to prepare and bake that I needed a way that was quicker and could freeze for meals on the fly. So I adjusted my Mother-in-Law’s vegetarian lasagna recipe to work for my needs with my family.
The ingredients that you will need are very simple.
Vegetarian Lasagna Roll Up
- 1 box of whole grain lasagna noodles
- 1 box of frozen spinach (you can use fresh if you would like)
- 15 oz package of ricotta cheese
- 24 oz package of cottage cheese
- 1 cup of shredded mozzarella cheese
- 1 small onion sauteed
- 1 T of dry Italian herb mix
- 1 egg
Cook the lasagna a little less than the package directions. Mix the remaining ingredients until they are well combined. Then you want to create your roll up noodles by placing approx. 2 T of the mix on one end of the noodle, and leave about an inch space uncovered and then spread a layer of the mix on the rest of the noodle. Place into a casserole dish and cover with your favorite pasta sauce. Bake at 350 degrees. If the lasagna is not frozen cook for about an hour (until the sauce is bubbling through out). If frozen cook for about 1-2 hours. The length of time will vary due to how much you make at a time.
To make them for a freezer meal, place them on a cookie sheet lined with parchment paper and flash freeze them until they are hard enough to put into a freezer bag for an easy go to meal!
When I was making this, my 3 year old son was so happy that this was going to be our dinner tonight, I love that teaching my children good eating habits early has them excited over a healthy meal.
I love to pair this with what I call a ‘Kitchen Sink’ salad. I grab my favorite greens and go to town using what ever I have in the pantry and refrigerator, hence the name.
For this pictured Kitchen Sink Salad, I used Organic Girl salad mix, carrots, celery, Crasins, strawberries, boiled eggs, and turkey bacon. By adding the fruit to the salad it just completes the meal, in my opinion. I know this sounds crazy, but my 7 and 5 year old boys go crazy over these salads. Just top with your favorite dressing and you are good to go!
I love that Pick ‘n Save makes it easier now with their health key™ system to find the items on your grocery list that are the healthiest option. The system shows if the food is whole grain, gluten free, vegan or organic.
What this means for us as shoppers that when we are working looking for an item on the shelf, it is SO much easier to know if it applies to a dietary need. My Mom was just here visiting and this came in handy when we were looking for gluten free items for her at Pick ‘n Save. So go and see if you can add a few more of these items while you are shopping, or choose the healthier option when you see the choices, it is something that you will never regret.