Whole Wheat Lasagna Rollatini

1 package of whole wheat lasagna cooked and drained

1 package of frozen spinach thawed and drained ( ring in kitchen towel over the sink to get all the excess water out)

1 16 oz container of fat-free ricotta cheese

2 cup part skim mozzarella , divided

1/3 cup reduced fat parmesan cheese

2 cups of pasta sauce ( you can use any jarred Marinara, if I am out of my own sauce I use Newman’s Own Marinara)

1 egg

1 tbsp Italian Seasoning

salt and pepper

Pre heat oven to 350

Mix ricotta, 1 cup mozzarella cheese and Parmesan together. Add in egg and Italian Seasoning. Season with salt and pepper. Mix in spinach as well. Pour 1/2 cup of sauce in the bottom of a large a baking pan.  Once lasagna noodles have cooled, lay out on your work surface. Spread 1/4 cup of mixture on each lasagna, drizzle 2 tbsp of sauce on top and roll up! Place in baking sheet and place them close together.   Once finished rolling up the lasagna, pour remaining sauce on top. Sprinkle remaining mozzarella cheese on top. Bake for 35-40 minutes.

Published in: on September 20, 2010 at 7:54 pm  Leave a Comment  
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