Spinach Lasagna Rolls

As much of a blessing Pintrest is for 1. knocking out a few hours of boredom while your husband is at work or 2. finding the hottest trends and best recipes while progressively adding items to your even-though-i'm-an-adult-i-still-make-one Christmas list, it easily gets annoying when you finally find the time to make the "worlds best taco dip, YOU MUST REPIN" and discover that it only links you to a picture or a website that talks about the dip rather than giving you the actual recipe. 

I'm here to try to put these Pins to the test and decide for myself what is or isn't the worlds best taco dip. Unfortunately, I'm not going to discuss taco dip today. I'm giving you the recipe for Spinach Lasagna Rolls. 

Who: Anyone that likes pasta and ricotta cheese is bound to love this recipe. My husband who is the worlds pickiest eater and refused to eat spinach until this recipe not only tried it, but helped himself to thirds. If you have kids, it's a great way to incorporate those healthy greens into their diet. And who doesn't love lasagna?

What: This is meant to be a Weight Watchers recipe to keep off the heavy cheeses and meats. Since it's all supposed to be fat free, it tends to be a tad (not to the point that it's unenjoyable) bland. Rather than dousing it in salt and mozzarella, try simmering in some italian seasoning or basil to your tomato sauce or even grinding in some seasoned ground turkey. 

Why?: The rolls are simple to make, yet they look professionally wrapped. Plus, the individuality makes it easier to serve to guests. Also, it's healthier than other lasagna dishes!! 

Tips: Keep in mind the prep and baking time. The recipe calls for cooked lasagna noodles, so you will have to add on that time to the 30-40 mins of baking. Also, for this recipe, you will need wax paper and aluminum foil. 

Here is the site where I found the original recipe:
 http://www.skinnytaste.com/2010/02/spinach-lasagna-rolls.html

Spinach Lasagna Rolls
Serving size- 1 roll                          Serves 9                            Cal- 225

Ingredients:

• 9 lasagna noodles, cooked
• 10 oz. of frozen, chopped spinach thawed and completely drained. 
• 15 oz of fat-free ricotta cheese
• 1/2 cup grated Parmesan
• 1 egg
• salt and fresh pepper to taste
• 32 tomato sauce
• 9 tbsp. (about 3 oz) part skim, mozzarella cheese, shredded. 

Directions:

1. Preheat the oven to 350 degrees. Combine spinach, ricotta, Parmesan, egg and salt and pepper in a medium bowl. Ladle 1 c. of sauce in the bottom of a 9x12 baking dish. 
2. Lay a piece of wax paper out and place the lasagna noodles out. Make sure noodles are dry. Spread 1/3 cup of the ricotta mixture evenly over each noodle. Roll each one carefully and place seam-side-down into the baking dish. 
3. Top each roll with 1 tbsp. of mozzarella cheese. Ladle the rest of the tomato sauce onto the rolls. Cover with foil and bake for 30-40 or until cheese melts. ENJOY!