1 10ouncepackage frozen chopped spinachthawed and completely drained
1 15ouncecontainer fat free ricotta cheese
1/2cupgrated Parmesan cheese
1/2teaspoondried Italian seasonings
salt and fresh pepper
optional 1 chicken breastcooked and diced
32oztomato sauce(I used spaghetti sauce)
9Tablespoonspart skim mozzarella cheese, shredded
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 1/3 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.
Adjust calories and points if you add chicken. adapted from Skinny Taste
Healthy Spinach Lasagna Rolls
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.