Spinach Lasagna Rolls

I attempted this wonderful looking recipe I found for Spinach Lasagna Rolls over the weekend. The came out great, I just wish I had thought to modified to include meat :) I enjoy spinach, but I enjoy meat more! I did however make a few modifications in the cheeses I used. The recipe called for shredded mozzarella cheese, which I used, but I also included colby and cheddar.

Spinach Lasagna Rolls

• 12 lasagna noodles, cooked
• 1 bag frozen spinach, thawed
• 15 oz fat free ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and pepper
• Classico Spicy Tomato & Basil sauce
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup cheddar & colby mix, shredded

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a mixing bowl. Pour about 1 cup of sauce on the bottom of the baking dish.

Use a piece of foil paper on the counter to lay out lasagna noodles.  Use about 1/3 cup of spinach mixture and spread evenly over the noodles. Roll lasagna noodle and place seam side down onto the baking dish. Repeat process.

Pour sauce over the noodles in the baking dish. Sprinkle shredded mozzarella, cheddar and colby over the lasagna rolls.  Place foil over the baking dish and bake for 40 minutes.