Spinach Lasagna Rolls

As much as I hesitate to admit it, I sometimes stay away from foods that have the word spinach in the title.  I don't necessarily hate the leafy green, but in order for me to eat it, it's gotta be surrounded by lots of other delicious ingredients! 

That being said... in NO way do I find this main dish even slightly unlike-able.  For one, it's a fabulous way to use up leftover lasagna noodles.  It's also incredibly cute- little rolls of lasagna filled with creamy, savory yummy goodness! Most importantly- these are delicious! I was so excited to eat the leftovers over the next few days!

I found this recipe linked to a recipe for a homemade sauce to use instead of store-bought.  I hesitated, but I ended up making the homemade and loved it!! I really think it was what made this meal so delicious~ yum!

Spinach Lasagna Rolls
 from Skinny Taste

Servings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5

• 9 lasagna noodles, cooked
• 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
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

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.

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.

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.