Spinach Lasagna Rolls

Perfectly portioned individual lasagnas. This is one of those family friendly recipes everyone in your home will love! There is healthy hidden spinach inside. I personally find one to be filling and they are great for leftovers. I served mine with a homemade piece of garlic toast and some celery with peanut butter. You must try these!

 

Servings: 9 · Serving Size: 1 roll · Points+: 6 · Calories: 224.9 · Fat: 5.1 g · Fiber: 3.4 g · Protein: 13 g

Carbs: 31.5

Ingredients:

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce (that is 4 cups but I only used 3 cups, it was plenty)
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions:

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over 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 tbsp mozzarella cheese. Put foil over baking dish 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.