Spinach Lasagna Rolls


  • 10-12 lasagna noodles
  • 9-10 oz. frozen chopped spinach thawed and drained
  • 15 oz. fat free ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and pepper to taste
  • 32 oz. tomato sauce
  • 3 oz. part skim mozzarella cheese shredded


  1. Preheat oven to 350 degrees.
  2. Cook lasagna noodles according to package directions.
  3. In a medium bowl, combine spinach, ricotta, Parmesan, egg, salt and pepper.
  4. Spread about 1 cup of tomato sauce on the bottom of a 9x12 baking dish.
  5. Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry. Take approximately 1/3 cup of ricotta mixture and spread evenly over noodle.
  6. Roll carefully and place seam down into the baking dish. Repeat with remaining noodles
  7. Ladle sauce over the noodles in the baking dish and top each one with approximately 1 tbsp mozzarella cheese.
  8. Put foil over baking dish and bake for 40 minutes or until cheese melts. Make approximately 10-12 rolls.