Spinach Lasagna Rolls

Apr 8, 2012

This is a recipe that I had picked out from Pinterest and have been wanting to try for a few weeks now. 
What better way to make lasagna than made perfectly portioned? And with Spinach! Makes me feel oh so healthy 😉
I recently found out on Friday that I may be allergic to Pork and Tomatoes. 
Really can not get much worse than that for me. Tomatoes are on my every day menu. And Bacon?? Come on… everything is better with Bacon. 
So at this point, I am attempting to cut out whole tomatoes in my diet, but honestly, going as far as not eating pasta and marinara sauce and pizza is just out of the question. Sorry stomach, I am going to be stubborn. 
Tip with this recipe: I forgot to thaw the spinach and microwaved it before cooking, I recommend not doing that. We found a slight burnt taste in the spinach. Fail on my part. Still good!
This recipe can be found on SkinnyTaste.

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. Rollcarefully 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.