Please ignore the fact that I took my picture before I poured the sauce and cheese on top. They look a lot more appetizing after that step. I also didn't take a picture after they were cooked. But I just love how all the rolls look, well-you know-all rolled up, haha.
Also - we had a bunch of fresh spinach that we had received from our CSA box last week so we wanted to use that up instead of buying frozen spinach. Well, that didn't work out too well. We just chopped it up and mixed it into the ricotta mixture. It tasted very different from the times we made it with frozen spinach like the recipe calls for. I think we should have cooked it first. Ooops!
I also forgot to put sauce on the bottom of the baking dish before I put the rolls in and we were out of foil, but they turned out fine. Oh well, they were still edible and Jordan ate it, which these days is a miracle, so we couldn't really complain.
Here is the recipe if you are interested in trying it.
Spinach Lasagna Rolls - 4 points
- 9 Lasagna Noodles, Cooked
- 10oz frozen chopped spinach, thawed and completely drained
- 15oz Fat Free Ricotta Cheese
- 1/2 cup grated parmesan cheese
- 1 egg
- salt and fresh pepper to taste
- 32oz tomato sauce
- 9tbsp (3oz) part skim mozarella cheese, shredded
Preheat oven to 350. Combine spinach, ricotta, parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup of sauce on the bottom of a 9x12 baking dish.
Place a piece of wax paper on the counter and lay out the 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 in the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp of mozarella cheese. Put foil over baking dish and bake for 40 minutes or until cheese melts.
To serve, ladle a little sauce on the plate and top with lasagna roll.
Makes 9 rolls - each rolls is 4 WW points.
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