Spinach Lasagna Rolls


9 lasagna noodles, cooked
10 oz. frozen chopped spinach, thawed and completely drained
15 oz. fat free ricotta cheese
½ cup grated Parmesan cheese
1 egg
Salt and fresh pepper
32 oz. tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded


  1. Preheat oven to 350 degrees.
  2. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
  3. Ladle about 1 cup sauce on the bottom of a 9x12 baking dish.
  4. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
  5. 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.
  6. 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.

This is a favorite potluck-friendly recipe from Kristen Sutherland, APRA's Education Coordinator.

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