I love recipes that can be frozen into individual portions, so you can make only the amount you need.
Here’s a healthy-ish one: Spinach Lasagna Roll-Ups.
WHAT YOU NEED:
9 lasagna noodles, cooked and excess water removed
10 oz frozen chopped spinach, partially thawed
15 oz low-fat ricotta cheese
1/2 c. grated Parmesan cheese
salt and pepper, to taste
1 jar of pasta sauce
3 oz shredded mozzarella cheese
WHAT YOU DO:
In a bowl, mix together the spinach, ricotta, Parmesan, egg, salt & pepper. Lay out a piece of waxed paper and lay the lasagna noodles out flat on top of the waxed paper. Divide the spinach mixture evenly on each noodle (approximately 1/3 of a cup each). Roll the noodles then place seam-side down. After you have finished all of the rolls, flash freeze them on a baking sheet for 30 minutes, then transfer to a gallon freezer bag. Label with a Sharpie and freeze.
To prepare: Preheat oven to 350F. Place a small amount of pasta sauce on the bottom of a foil-lined baking dish. Put a roll-up on top, then top with more sauce. Add mozzarella cheese and cover the dish with foil. Bake for 30-60 minutes (depending on the amount of rolls, and until cheese melts).