Lasagna Rolls

Serves: 9 lasagna rolls

Ingredients

• 9 lasagna noodles, cooked
• 1 (10 ounce) package frozen chopped spinach, thawed and completely drained or sauté your own spinach 
• 1 (15 ounce) container fat free ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg
• ½ teaspoon minced garlic
• ½ teaspoon Italian seasoning
• salt and fresh pepper
• 1 chicken breast, cooked and diced (optional)
• 32 oz tomato sauce (I used spaghetti sauce)
• 9 Tablespoons part skim mozzarella cheese, shredded

Instructions

1. Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, chicken, and salt and pepper in a medium bowl. Mix well. 
2. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
3. 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 ⅓ 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.
4. Ladle sauce over the noodles in the baking dish.
5. Sprinkle Italian seasoning overtop of the sauce.
6. Top each roll with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts.
7. Once cheese is melted, we like to remove the foil and place the lasagna rolls back in the oven and broil for a couple minutes (optional).  

*Adopted from The Girl Who Ate Everything

21 Day Fix: 2 Rolls = 1 Red, 1 Yellow, 1 Purple, 1 Blue, 1/2 Green

It makes for an easy freezer meal too!

I like to make a double batch.  I make one batch for the day and freeze the other. I do not put the shredded cheese on it before freezing.

Pop it in the fridge a few days prior to baking it, making sure it is fully thawed.  Add the shredded cheese then pop in the oven at 400 for 40 minutes or until cheese is melted.