Lasagna Rolls

Lasagna is one of my go to meals for company. I use my mom's recipe and everyone loves it. But when it's just Neil and I for dinner the pan of lasagna is way too big for us. We would be eating lasagna for at least half of week and as much as I love it, too much lasagna can be a bad thing.

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!