Healthy Spinach Lasagna Rolls
Another A+++ recipe from SkinnyTaste. I could literally spend all day on her site. So much good healthy yummy food. And her photos are yummy to look at too. Oh, I shouldn’t indulge myself in food photos anymore. Supposedly you’re more likely to be overweight and stay overweight if you enjoy food photography too much… oops. I guess that means there’s no hope for me when it comes to losing weight. >.< Should I quit blogging and photographing food now?? Oh whatever. Haha.
This recipe is so yummy! We had it two nights in a row..and a portion for lunch on the third day. So good and FILLING! One of these lasagna rolls will really make you full. It doesn’t look like it, but you’ll feel really satisfied from it. So when you go to make this, make sure you just grab one first. Trust me! You’ll be full. The only reason you may make yourself grab seconds is because it was really good and you can’t help yourself. lol.
- 9 lasagna noodles, cooked (I don’t know why, but I cooked 10…)
- 10 oz frozen chopped spinach, thawed and completely drained
- 15 oz fat free ricotta cheese (I like Polly-o)
- 1/2 cup grated Parmesan cheese
- 1 egg
- salt and fresh pepper
- 32 oz tomato sauce (I just used a jar of Prego..)
- 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
1. 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 12 baking dish.
2. 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.
3. 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.
4. To serve, ladle a little sauce on the plate and top with lasagna roll.