Jessica Makes Dinner: Spinach Lasagna Rolls

Reasons why this recipe is great:

Easy to make
Low calorie - each roll has around 225 calories and 5 grams of fat
Leftovers freeze and reheat well
It's super cute

Serve with a green salad and that's dinner!

Spinach Lasagna Rolls

Ingredients:

9 cooked lasagna noodles (I make a couple extra in case one breaks)
10 oz frozen chopped spinach
15 oz fat free Ricotta cheese
1/2 cup grated Parmesan
1 egg, lightly beaten
salt and pepper to taste
28 oz light spaghetti sauce (or can of crushed tomatoes)
1 cup light mozzarella

Preheat oven to 350.

To thaw spinach: Place frozen spinach block in a clean kitchen towel, and put the towel into a bowl.

Microwave for 3-5 minutes. Once it's done, twist it in the towel and wring out all the liquid into the bowl so the spinach is dry (it's gross - looks like swamp water).

In a large mixing bowl, combine spinach, Ricotta, Parmesan, egg, salt and pepper.

Ladle about 1 cup of sauce into a 9 x 13 baking dish.

Lay out your cooked noodles on a piece of wax paper or on a large cutting board. Take about 1/3 cup of cheese mixture and spread it evenly over each noodle.