Spinach Lasagna Rolls

It would seem I'm on a bit of a spinach kick...just call me Popeye! 

This one is also from Gina's WW Recipes.  Since I made a few changes I'll post the recipe below also with what I did different.

I found the prep to be pretty easy, which is always a plus in my book.  

Instead of using the tomato sauce referred to in the recipe, I had a chance to use the Bertolli Arrabbiata pasta sauce I received as a part of Foodbuzz's Tastemaker program.

I have to say I really like this sauce.  A lot of bottled pasta sauces are either bland or just too sweet. But this was neither and had just a little kick of spice too it.

My daughter and I really liked this dish.  Hubby was indifferent, and the boy only ate one bite under duress.

Here's the recipe with my changes:

• 9 lasagna noodles, cooked  (I used whole wheat)
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese (I used low fat, I tend to greatly dislike fat free stuff)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce (used Bertolli's sauce)
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

*also added a heap of garlic to the spinach mixture

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.