Spinach Lasagna Rolls (Healthy Version)

This healthy spin-off of classic lasagna was was every bit as flavorful (and fun) as I envisioned it would be when I first saw the recipe over at See Jane in the Kitchen.   My kids were fascinated with the whole rolling up aspect of it and surprisingly no one missed the meat at all--even my meat-loving boys.  :) This dish got a unanimous vote from the family to keep it on the keeper list.  

Click here for printable recipe. 

The ingredients:

10 lasagna noodles, cooked (this includes one extra, in case one breaks or something)
1 pkg. (10-ounces) frozen chopped spinach, thawed and completely drained
15 oz. fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
1 jar spaghetti sauce
3/4 cup part skim mozzarella cheese, shredded

Directions:  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 13 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 tablespoon mozzarella cheese.

Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls. (I made a 1-1/2 batch for my family).

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