Oh man, these things were so so good. And healthy for a pasta dish! Double win! You can really mix it up and use a different pasta if you wish, mannicotti or big stuffed shells. I would highly recommend making more if you have the stuff so you can have leftovers. I always seem to forget how much my husband eats and am surprised how quickly it goes when I was hoping to have more leftovers for lunches over the weekend. Oh well, notes for next time! Enjoy!
|sorry the picture is soooo dark...looking forward to light in the evenings again, come on spring, haha!|
yields 9 rolls
9 lasagna noodles, wheat if you can find it!
10 oz fresh spinach
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
salt and fresh pepper
32 oz tomato sauce (I used a combo of tomato sauce, diced tomatoes, and spices)
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded (didn't have so I used fresh)
Preheat oven to 350. Cook noodles according to package directions. Add 1 or 2 tablespoons of water to a saucepan and heat over med low - med heat, adding spinach slowly and stirring to wilt. Continue to add spinach until all wilted. Drain water and squeeze out excess water once cool.
Combine spinach, ricotta, Parmesan, egg, salt and pepper 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 cooked, dry lasagna noodles. 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 tbsp mozzarella cheese (I used half a slice of fresh mozzarella over each). Cover and bake for 40 minutes, or until cheese melts.
To serve, ladle a little sauce on the plate and top with lasagna roll.