* Lasagna Rolls *

mmm...lasagna rolls. These are so yummy and the perfect size for eating. You don't have to worry about your lasagna falling apart as you pull it out of the pan...basically, they are awesome! I found the recipe here at SkinnyTaste.com. They have some great (and healthy) recipes...check them out! This recipe is only supposed to be 4 weight watcher points per lasagna roll (although mine were probably more because I used cottage cheese instead of ricotta, Ragu spaghetti sauce instead of tomato sauce, and more cheese than it called for)!

* Lasagna Rolls *
(my pictures are terrible but this is really good! click on the link above if you want to see a pretty picture of these)
9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce (I used Ragu spaghetti sauce)
9 tbsp part skim mozzarella cheese, shredded

Preheat oven to 350*. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 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 sauce over the noodles in the baking dish and top each one with 1 tbsp 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.