Spinach Lasagna Rolls

As cooked by Laurie

This is a great substitute for a traditionally assembled lasagna.  It's from skinnytaste.com. This recipe is vegetarian, but there is no reason you can't add Italian sausage or ground beef or whatever.

Each roll is a single serving and easily dished out on the plate, no fuss no muss.

The photos below show a few of the steps.

Place the lasagna roll "seams" on the bottom so they do not fall apart during cooking.

The last step before cooking is sprinkling the mozzarella cheese over the lasagna rolls.

Don't forget the aluminum foil!

Out of the oven and ready to serve.

Served here with butternut squash

Left-overs microwaved for Saturday lunch.  I tried something different: I poured butternut squash pasta sauce over the two lasagna rolls. It's delicious.

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Spinach Lasagna Rolls

What is needed:

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 large egg

salt and pepper

2 cups pasta sauce

9 Tbsp. part skim mozzarella cheese, shredded

What to do:

Directions at skinnytaste.com, here

Suggestion:

No reason not to add ground beef or sausage, for a non-vegetarian version.