Ingredients
2cupshomemade marinara sauce,plus more for serving
9lasagna noodles,uncooked, wheat or gluten-free
10ozfrozen spinach,(1 package) chopped, thawed and squeezed well
15ozpart skim ricotta cheese
½cupParmesan Cheese,grated
1large egg
kosher salt and fresh pepper
9tbsppart skim mozzarella cheese,(about 3 oz), shredded
Preparation
Preheat oven to 350 degrees F. Ladle about 1 cup of sauce on the bottom of a 9×12-inch baking dish.
Cook noodles according to package directions, then drain.
Combine spinach, ricotta, Parmesan, egg, ½ teaspoon salt, and black pepper in a medium bowl and mix.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
Take ⅓ cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle remaining sauce over the noodles and top each one with 1 tablespoon mozzarella cheese. Put foil over baking dish 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.
