Thursday, April 21, 2011
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
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!