8 lasagna noodles, cooked according to package directions
10 oz frozen chopped spinach, thawed and drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and pepper
1 jar Pasta Sauce (I used Roasted Garlic)
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded (I may have used a little more)
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a 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. 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.
Pour 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.
10 oz frozen chopped spinach, thawed and drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and pepper
1 jar Pasta Sauce (I used Roasted Garlic)
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded (I may have used a little more)
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a 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. 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.
Pour 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.
Amy's rating: 9.5/10 - so easy and yummy!
Recipe adapted from here. (This was a Weight Watcher recipe, so here is the nutrition info: WW points: 4 - Calories from 1 roll: 188)
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