Spinach and Artichoke Lasagna Roll-Ups

• Produce

  • 1 tsp Garlic
  • 1 10 oz package Spinach, frozen dry

• Condiments

  • 1 15 oz jar Alfredo sauce, light

• Pasta & Grains

  • 8 Lasagna noodles

• Baking & Spices

  • 1/8 tsp Black pepper

• Dairy

  • 1 cup 2% shredded mozzarella cheese
  • 1 tbsp Parmesan cheese, grated
  • 1/2 cup Sour cream, fat-free

• Liquids

  • 1/2 cup Artichoke hearts packed in brine or water, canned

• Other

  • 8 oz Brick of 1/3 less fat cream cheese, softened

Found on emilybites.com

Ingredients

• 8 uncooked lasagna noodles
• 8 oz brick of 1/3 less fat cream cheese, softened
• ½ cup fat free sour cream
• 1 cup 2% shredded Mozzarella cheese, divided
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon minced garlic
• 1/8 teaspoon black pepper
• 10 oz package frozen chopped spinach, thawed and squeezed dry
• ½ cup drained canned artichoke hearts packed in brine or water, chopped (around half a 14 oz can)
• 15 oz jar light alfredo sauce (I recommend Classico light alfredo)

Directions

• Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray and set aside. Boil and salt a large pot of water and cook lasagna noodles according to package instructions. Drain, rinse with cold water to cool and lay noodles out to dry. In a mixing bowl, combine the softened cream cheese, sour cream, ½ cup of the shredded Mozzarella, the Parmesan, garlic, black pepper, spinach and chopped artichokes and stir together until well mixed. When the noodles are dry, spoon a heaping 1/3 cup of the mixture onto each lasagna noodle and spread across the surface. Starting with one end, roll the noodle over the filling until it becomes a complete roll. Repeat with all noodles. Spoon 1/3 cup of the alfredo sauce into the prepared baking dish and spread across the bottom. Place the lasagna rolls seam down in the dish and spoon or pour the remaining sauce over top. Sprinkle the remaining ½ cup of shredded Mozzarella over the tops of the rolls. Cover the dish with aluminum foil and bake for 40 minutes. Allow to cool for 10 minutes before serving.