HEALTHY SPINACH LASAGNA ROLLS

Edit


INGREDIENTS

 9 lasagna noodles , cooked
 1 10 ounce package frozen chopped spinach thawed and completely drained
 1 15 ounce container fat free ricotta cheese
 1/2 cup grated Parmesan cheese
 1 egg
 1/2 teaspoon minced garlic
 1/2 teaspoon dried Italian seasonings
 salt and fresh pepper
 optional 1 chicken breast cooked and diced
 32 oz tomato sauce (I used spaghetti sauce)
 9 Tablespoons part skim mozzarella cheese , shredded

INSTRUCTIONS


  • Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour 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 by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a 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 of mozzarella cheese. Cover baking dish tightly with aluminum foil 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.

RECIPE NOTES
Adjust calories and points if you add chicken.
adapted from Skinny Taste
Source : https://www.the-girl-who-ate-everything.com/spinach-lasagna-rolls