Spinach Lasagna Rolls

I decided to be really adventuresome today and make something with lots of spinach in it.  I got this recipe from Gina's Skinny Recipes and was really excited to try it.

Nutritional Information:
Servings: 9  Serving Size: 1 roll   WW Points +: 6   Calories 225   Fat: 5   Fiber 3.4  Protein 13  Carbs: 31.5

What you need:

• 9 lasagna noddles, cooked
• 10 oz frozen chopped spinache, 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 (3 oz) part skim mozzarella cheese, shredded

Directions:

1.  Preheat oven to 350 degrees

2.  Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.

3.  Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish

4.  Place a piece of wax paper on the counter and lay out lasagna noodles.  Make sure the noodles are dry.  

5.  Take 1/3 cup of ricotta mixture and spread evenly over noodles.

6.  Roll carefully and place seam side down onto the baking dish.  Repeat with remaining noodles.

7.  Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzerella cheese.  

8.  Put foil over baking dish and bake for 30-40 minutes, or until cheese melts.

These were a little interesting.  I like spinach but there was A LOT in this recipe.  If I were to make it again I would take out at least 1/2 of the spinach and add some ground turkey.  But these are good for vegetarians.  Or if you really just love spinach.  You also don't need 32 oz of tomato sauce, I only used about 15 oz..