Categories: PASTA
Ingredients
- 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
- 32 oz tomato sauce
- 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Directions
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Preheat oven to 350°.
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Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
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Ladle about 1 cup sauce on the bottom of a 9 × 12 baking dish.
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Place a piece of wax paper on the counter and lay out lasagna noodles.
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Make sure noodles are dry.
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Take 1/3 cup of ricotta mixture and spread evenly over noodle.
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Roll carefully and place seam side down onto the baking dish.
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Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese.
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Put foil over baking dish and bake for 40 minutes, or until cheese melts.
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To serve, ladle a little sauce on the plate and top with lasagna roll.