This one was too good not to share!!
Spinach Lasagna Rolls
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
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
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
1 chicken breast, cooked and diced
32 oz tomato sauce (I make my own sauce, but you can use a jar of spaghetti sauce)
9 Tablespoons part skim mozzarella cheese, shredded
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper, chicken 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.
To serve, ladle a little sauce on the plate and top with lasagna roll.Makes 9 rolls.