Spinach Lasagna Rolls

Tonight we tried this yummy new recipe and TRENT even "liked" it! If you know how picky Trent is, then you know that is saying a lot!! (He liked it more than his salad, anyway.) I got it from a blog that I follow -



Christy, the author of the blog, was a friend of Rachel's in our ward growing up.

We tried it with the optional chicken and I liked it, but Ray thinks he would have liked it better without. I guess lasagna and chicken don't go together for him. Also, it seemed like adding the chicken made the filling go farther. I had enough left over to do one more noodle. I hope you enjoy them as much as we did!

Spinach Lasagna Rolls

9 lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
1 (15 ounce) container fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper
(optional) 1 chicken breast, cooked and diced
32 oz tomato sauce (I used spaghetti sauce)
9 Tablespoons part skim mozzarella cheese, shredded

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium 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 by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a 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 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls. To serve, ladle a little sauce on the plate and top with lasagna roll.