Spinach Lasagna Rolls

I found this recipe on a ww website but adapted it to make it healthier. Of course it can be adapted to suit your tastes.

* 9 whole wheat lasagna noodles, cooked
* 2 cups of fresh chopped spinach stems removed (you can use frozen chppoed too but thaw and drain)
* 15 oz fat free ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1/4 cup of egg substitute
* salt and fresh pepper to taste
* 32 oz tomato sauce (look for one with less than 400 mg of sodium or make your own)
* 9 tbsp (about 3 oz) 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.

utrition Facts
Serving Size 196 g

Amount Per Serving
Calories 185Calories from Fat 38
% Daily Value*
Total Fat 4.2g7%
Saturated Fat 2.2g11%
Cholesterol 18mg6%
Sodium 734mg31% Z(you can lower by using mow sodium tomato sauce to get below 400 mg)
Total Carbohydrates 21.4g7%
Dietary Fiber 3.7g15%
Sugars 6.0g
Protein 13.7g

Vitamin A 21% • Vitamin C 15%
Calcium 24% • Iron 13%

WW Points 3 per roll.