9 lasagna noodles, cooked
1 10-oz pkg frozen chopped spinach, thawed and thoroughly drained
1 15-oz container fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 tsp minced garlic
1/2 tsp dried Italian seasoning
salt and grated fresh pepper
(optional) 1 cooked chicken breast, diced
prepared spaghetti sauce (homemade or jar)
9 Tbs part skim mozzarella cheese, shredded
Preheat oven to 350 degrees. In a medium bowl combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasoning, chicken, and salt and pepper.
Pour about 1 cup spaghetti sauce in the bottom of a 13x9 baking dish.
Place a piece of wax paper on the counter and lay out the lasagna noodles. Pat them with a paper towel to be sure they are very dry. 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 Tbsp mozzarella cheese. Cover dish tightly with aluminum foil and bake for 40 minutes or until cheese melts. To serve, ladle a little sauce on the plate; then top with lasagna roll.
(Adapted from Skinny Taste.) 1 roll=224 calories and 6 WW points (without chicken)