So, we make lasagna rolls! Portion control is so much easier when you can make only 1 or 2 rolls for yourself. These are meatless but you can always add ground chicken or beef to add a little more oomph to it. Recipe is from Stephanie Cooks!
5 lasagna noodles, cooked
1/2 cup part skim ricotta cheese
1/2 cup part skim mozzarella cheese
1 egg white
1 cup baby spinach, chopped
1/4 tsp Italian seasoning
1.5 cups tomato sauce
Preheat the oven to 350º. Lay the lasagna noodles flat on a cutting board. In a small bowl combine the ricotta cheese, egg white, baby spinach, Italian seasoning, and 1/4 cup mozzarella cheese. Stir well.
Spoon an even amount of filling over each noodle. Add a tablespoon of sauce to each noodle and spread the sauce/cheese mixture along the noodle. Starting at one end, roll the noodle tightly. Place in a baking dish covered in sauce. Pour the remaining sauce over the rolls. Top with the remaining 1/4 cup of mozzarella cheese. Bake for 30 minutes. Enjoy!