Laun/Pruett Recipe Collection
Spinach Lasagna Rolls (WW)

10 cooked lasagna noodles
15 oz low fat ricotta cheese
1/2 cup grated Parmesan cheese
10 oz spinach - frozen but thawed and all water squeezed out
mushrooms
1 egg
32 oz. marinara sauce
4 oz. part skim Mozzarella cheese, grated

Preheat oven to 350 degrees.

Combine spinach, ricotta, Parmesan, about 1/4 of the mozzarella and egg in bowl. Place layer of sauce on bottom of 9x12 backing dish. Lay out lasagna noodles. Take about 1/3 cup of ricotta mixture and spread over noodle. Roll and place seam side down into backing dish. Add mushrooms. Repeat with the rest of the noodles.

Poor the rest of the sauce over the rolls and top with a mozzarella cheese. Bake for about 40 minutes or until cheese melts and inside of rolls are hot.

Serves 10 at 7 points each.

These are very filling. If you serve them with a side salad or maybe even some Italian zucchini, you have a complete meal for only 7 points.

This will freeze well too!

Recipe Contributed by Mary Ann Laun