spinach lasagna rolls

(via)

mr. lesley and i made this recipe a few weeks ago, thanks to pinterest and christy, and overall it was pretty delicious.

if i made it again, i would watch it more closely as not to overcook the noodles (whoops), and i would add more sauce.

enjoy!

Spinach Lasagna Rolls 

Source: adapted slightly from Skinny Taste

Ingredients: 

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

Directions:

 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.