Ingredients
Scale
- 9 lasagna noodles
- 10oz frozen spinach, thawed and drained
- 15oz fat free ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- sea salt and fresh pepper
- 32oz can plain tomato sauce, seasoned to taste with oregano, basil, garlic, onion, salt, and pepper
- About 3oz of low fat/fat free shredded cheese of choice
Instructions
- Boil lasagna noodles per instructions on the box. Drain. Lay noodles out flat on wax paper.
- Preheat oven to 350F.
- In a bowl, combine spinach, ricotta, Parmesan, egg, salt, and pepper. Mix until combined.
- In another bowl, mix tomato sauce with desired spices.
- Ladle 1 cup of sauce in the bottom of a glass 9x13 baking dish.
- Press equal amounts of spinach mixture onto the full length of each lasagna noodle.
- Carefully roll up each noodle and place, seam side down, into the baking dish.
- Spoon remaining sauce over the top of the rolls and sprinkle with a small amount of shredded cheese.
- Cover dish with aluminum foil and bake for about 40 minutes, or until cheese melts and sauce is bubbly.
Nutrition
- Serving Size: 1 roll-up
- Calories: 235
- Fat: 5.5
- Protein: 13