I made this recipe the other night for my roommates and it turned out amazingly! Such an easy and delicious dinner, with so much taste. The creamy insides of cheese and spinach (yes, there is spinach in there, I bet some of them didn't even know) was perfect with tomato sauce and mozzarella on top! 


Spinach Lasagna Rolls
Source: adapted slightly from Skinny Taste
1 Roll = 224 calories and 6 WW Points Plus (adjust if you add chicken)

9 lasagna noodles, cooked 
1 (10 ounce) package frozen chopped spinach, thawed and completely drained (*I used fresh spinach, which I just ended up getting a bag of fresh spinach and cutting up) 
1 (15 ounce) container fat free ricotta cheese (*instead, I used cottage 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 from Cosco, delish)
9 Tablespoons part skim mozzarella cheese, shredded (*instead of shredded I used fresh mozzarella) 

Preheat oven to 350°. Make sure you drain the spinach well (if you use frozen). Combine spinach, ricotta (or cottage cheese), 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  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.


These are how they turned out, and they were amazing!