Spinach Lasagna Rolls

We are continuing on our Meatless Monday adventure.  I hope you have taken a little time to investigate the advantages of Meatless Monday.  (Check out my Tomato Pie recipe for more information about Meatless Monday).  This week we created Spinach Lasagna Rolls.  This is a perfect meal for family dinners or sharing with others.  Use your favorite spaghetti sauce to give this meal the perfect kick. Our Meatless Monday was completed with steamed broccoli and a mixed salad.  Go Meatless once a week!- Amanda

Spinach Lasagna Rolls

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

28 oz spaghetti sauce (use your favorite)

1 cup shredded skim mozzarella cheese

Combine spinach, ricotta, parmesan, egg, salt, and pepper in a medium bowl. Pour 1 cup sauce on the bottom of a 9 x 12 baking dish.

Dry the lasagna noodles.  Place a piece of wax paper on the counter and lay out 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.  Makes nine rolls.

Pour remaining sauce over the noodles in the baking dish and top evenly with mozzarella cheese. Cover baking dish with foil.  Bake at 350 degrees for 40 minutes.  Sauce should be bubbly and cheese melted.

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