Lasagna Rolls

I'm always looking for some great make ahead meals to give myself a break in the kitchen. Here are some perfectly portioned individual lasagnas packed with 13 grams of protein per roll. These can easily be made in advance and placed in the freezer for another night like I did!

Spinach Lasagna Rolls
Servings: 9  Serving Size: 1 roll
Calories: 224.9  Fat: 5.1 g  Fiber: 3.4 g  Protein: 13.0 g Carbs: 31.5

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese 
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 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.