Healthy Spinach Lasagna Rolls
Serves: 9 lasagna rolls
Ingredients
- 9 lasagna noodles, cooked
- 1 (10 ounce) package frozen chopped spinach, thawed and completely drained
- 1 (15 ounce) container fat free ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- ½ teaspoon minced garlic
- ½ teaspoon dried Italian seasonings
- salt and fresh pepper
- 32 oz Marinara Sauce (I used Mezzatta Tomato Basil)
- 9 Tablespoons part skim mozzarella cheese, shredded
Instructions
- Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
- Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take ⅓ cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
- Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
- To serve, ladle a little sauce on the plate and top with lasagna roll.
Notes
Adapted from Skinny Taste
Adapted from Skinny Taste
Read more at http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html#YhE4XKL7RpG9KJev.99