10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (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
Instructions
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.
224.9 calories per roll
Originally Submitted
11/27/2011
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