this recipe was definitely a keeper.. I was worried about Mark liking it because it didn't have meat but we both really liked it and it was so much easier then making lasagna. I used wheat noodles and loaded on the sauce at the end.
Healthy Spinach Lasagna Rolls
Ingredients
- 9 lasagna noodles, cooked
- 1 (10 ounce) package frozen chopped spinach, thawed and completely drained (Beth used 6 C. fresh instead)
- 1 (15 ounce) container fat free ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried Italian seasonings
- salt and fresh pepper
- (optional) 1 chicken breast, cooked and diced
- 32 oz tomato sauce (I used spaghetti sauce)
- 9 Tablespoons part skim mozzarella cheese, shredded
Instructions
- Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
- Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a 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 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil 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.
Notes
Adjust calories and points if you add chicken. adapted from Skinny Taste
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