Spinach Lasagna Rolls

I’m definitely a carnivore and will always be one but lately I’ve found myself eating more vegetarian dishes.  And because of my recent revelation about fast food, I’ve tried to incorporate healthier options into my weekly meals. Recently a friend introduced me to Skinnytaste.com. Based upon the principles of Weight Watcher points, Gina creates simple but tasty recipes, like these Spinach Lasagna Rolls. While I’m not counting points, I am always looking for new recipes to try.

I’ll admit, I don’t follow Gina’s recipes to the “t” but even without my modifications (which are usually adding more cheese) these Spinach Lasagna Rolls would be delicious.  Check out all of Gina’s fabulous recipes and make one for your family tonight.  I bet they won’t know what they’re missing!

Spinach Lasagna Rolls

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained (I used fresh spinach and sauteed it for a few minutes in olive oil)
• 15 oz low-fat ricotta (Gina calls for fat free but I just can’t do it)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce (I used Trader Joe’s marinara sauce)
• 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. **I used a 1/3 measuring cup and scooped all the mixture onto each piece of lasagna before rolling.  This way I could adjust the amount if the last roll didn’t have as much mixture as the others.

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.