Healthy Spinach Lasagna Rolls

• Produce

  • 1/2 tsp Garlic

• Refrigerated

  • 1 Egg

• Condiments

  • 32 oz Tomato sauce

• Pasta & Grains

  • 9 Lasagna noodles, cooked

• Baking & Spices

  • 1/2 tsp Italian seasonings, dried
  • 1 Salt and fresh pepper

• Dairy

  • 9 tbsp Mozzarella cheese, part skim
  • 1/2 cup Parmesan cheese, grated
  • 1 (15 ounce container Ricotta cheese, fat-free

• Other

  • (optional 1 chicken breast, cooked and diced
  • 1 (10 ounce package Frozen chopped spinach, thawed and completely drained

Found on the-girl-who-ate-everything.com

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
• (optional) 1 chicken breast, cooked and diced
• 32 oz tomato sauce (I used spaghetti sauce)
• 9 Tablespoons part skim mozzarella cheese, shredded

Directions

• 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.

Nutrition