Spinach Lasagna Rolls

I got this idea off of C + C Marriage Factory. I have been wanting to try to make a veggie lasagna and frankly chopping up all the veg just seemed too time consuming. I tried this out tonight and loved it. I am bringing leftovers for a co-worker tomorrow, so hoping she likes it too. These are individual lasagnas. They freeze well and make an excellent hot lunch. I definitely think these are staying on the menu.

**Disclaimer....I used her photo's cause frankly my camera decided it didn't want to cooperate and phone pics just don't do it justice.**

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 (I used Bertolli Tomato & Basil)
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions:
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 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.

Ladle 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.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Servings: 9

Serving size: 1 roll

Calories per serving: 225

Points: 4

C&C Marriage Factory made a homemade sauce and while I was adventurous to make these beauties....I didn't try her sauce....it sounds delicious...maybe next time.