Lasagna Rolls

This recipe definitely exceeded my expectations. Simple, delicious, filling and healthy.

Ingredients
8 whole-wheat lasagna noodles (cook 1-2 extra in case you get one that breaks while cooking)
10 oz frozen spinach, thawed
15 oz part-skim ricotta cheese
½ cup grated Parmesan cheese
1 egg
¼ tsp Italian seasoning
⅛ tsp salt
⅛ tsp black pepper
~24 oz jar Marinara sauce
½ cup low moisture, part-skim, shredded mozzarella cheese


Preheat oven to 350 degrees. Pour half of the pasta sauce in a 10x7 baking dish.

Begin boiling water for your lasagna noodles and defrosting the spinach in the microwave. After the spinach is thawed, press and drain out the extra water. (I like to use my potato ricer for this.)

Place spinach in a medium size bowl with ricotta, parmesan, egg, and seasonings. Stir until combined.

Cook your lasagna noodles until al dente. Strain and pat dry. Place a piece of wax paper on the counter and lay out lasagna noodles. Spread about ¼ cup of the spinach mixture evenly over each noodle. Roll noodles carefully and place seam side down onto the baking dish.

Pour the remaining sauce over the rolls. Spoon sauce over any uncovered noodle areas. The sauce will keep the noodles hydrated and soft while baking. Top each one with mozzarella cheese.
Loosely cover the baking dish with foil and bake for 40 minutes.

From Skinny Mom
5 WWP+ per roll