Lasagna Rolls

I'm not a big fan of lasagna.  I find it to be too heavy, and not worth the points.  This recipe, however, is light, cheesy, and extremely points+ friendly.  I paired them with a veggie, and 1 roll was more than enough for dinner.

One of the best things about this recipe is that you can make it ahead of time.  We made the rolls the night before, and then added the sauce and baked them for an easy weeknight dinner.

Lasagna Rolls
recipe inspired by SkinnyTaste Spinach Lasagna Rolls

Makes 9 servings
6 points+ per serving

Ingredients
1 tsp olive oil
1 1/3 cup ground chicken, cooked
4 cups spinach, chopped
,4 cloves garlic, minced
2 cups FF ricotta cheese
3 T grated parmesan cheese
1 cup FF mozzarella cheese
1 egg
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp parsley
1 cup pasta sauce
9 T pasta sauce

Bring a large pot of water to boil, and add the olive oil.   Make sure the pan is wide enough to fit the length of the lasagna noodle.  I had to use a shallow pan, and boil the noodles in two batches.  Cook the noodles as directed on the box.  When the noodles are done cooking, remove them from the pan.  Coat a cookie sheet with non-stick cooking spray, and lay the noodles out to cool.  Make sure they are flat, and not overlapping.

While the noodles are cooking, place another saucepan over medium heat.  Coat with non-stick cooking spray, and cook the spinach and garlic.  The spinach will cook down to about 1 cup when its done. 

In a large bowl, combine the ricotta with the chicken, and the spinach and garlic. Beat the egg in a separate dish, and add that to the mixture, blending well.  Add in the parmesan and mozzarella cheeses and the spices.  Stir the mixture until it is well blended.

Place approximately 1/3 cup of the cheese mixture onto each of the cooled noodles.  Spread it out so that there is an even layer coating the whole noodle. Roll up the noodles, using toothpicks if necessary to hold them together.

When you are ready to cook the lasagna rolls, preheat the oven to 350 degrees.  Coat the bottom of a 9x13 baking dish with non-stick cooking spray, and then pour the 1 cup of sauce over the bottom.  Place the lasagna rolls in the pan, and top each one with 1 T of sauce.  I used Prego chunk garden, onion and garlic sauce. Bake the rolls for 35 minutes, or until hot in the center.