Spinach Lasagna Rolls

This is one of our favorite meatless meals. I grew up on spinach lasagna... my husband, on meat lasagna. He does enjoy these, and my 2 year old devours them (she'll eat 2 rolls sometimes). It's a recipe I discovered when I was on Weight Watchers, and it is by Gina at Skinny Taste. I highly recommend these Spinach Lasagna Rolls. They just seem so much faster and easier than making a full out lasagna too.


Spinach Lasagna Rolls




9 lasagna noodles, cooked (I use 10)
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

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 (I make 10 rolls).

My daughter also thought she should take a picture of her plate as well... already precut:



She's not too bad with the camera.... she would much prefer to use the SLR than the point and shoot that we freely let her use.