Spinach Lasagna Rolls

In order to get my body prepared for spring break (along with almost every other college student over the last few months) I have started making healthier recipes. Recently, my sister sent me a new weight watchers recipe I really wanted to try. It's for spinach lasagna rolls and they were delicious. They were also extremely filling and not that bad for you! I invited my friend Jenn over to be a taste tester and she also really enjoyed it. Below is the recipe if anyone wants to give it a shot! I used fresh spinach and welted it in a skillet instead of frozen spinach (highly recommend).

Spinach Lasagna Rolls

9 lasagna noodles, cooked

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.

To serve, ladle a little sauce on the plate and top with lasagna roll.