March 12, 2010

Spinach Lasagna Rolls

These mini-lasagnas are delicious and fun to make. I get a lot of great recipes from Gina's Weight Watcher Recipe Blog and finally decided to try something here. I threw extra seasoning into the filling, but other than that, just made it as written. These were enjoyed along with a lovely episode of It's Always Sunny in Philadelphia. Good times, folks. Good times.

9 lasagna noodles, cooked
10 oz 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
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Optional: oregano, basil, other Italian seasoning

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt, pepper and other seasoning in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/4 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 tbsp mozzarella cheese. Put foil over baking dish 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.
(as written, 4 points per roll)