This recipe is taken from my new favorite website skinnytaste.com What I especially love about this recipe is the portion control. Each roll is one serving so there's no guessing or blatantly ignoring the serving size and over eating. Also, the whole family loved them so that is a huge plus too!
9 lasagna noodles, cooked
15 oz fat free ricotta cheese
1/2 c. grated parmesan cheese
1 egg
salt and pepper
32 oz tomato sauce
9Tbsp part skim mozzarella cheese, shredded
Preheat oven to 350 degrees. Combine spinach, ricotta, parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup of sauce on bottom of a 9 by 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3c. 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.
*Because the recipe calls for fat free ricotta and part skim mozzarella, I would add chopped basil or other Italian herbs to the spinach mixture to give the flavor a little more kick.
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