Skinny Spinach Lasagna Rolls

So I'm trying to eat healthy but I have kids and you know how that can be. Well I found this Skinnytaste Spinach Lasagna recepie online and saw that it was healthy and easy to make.  I decided to make it. It was a hit. My husband liked it and the kids really liked it too.  They actually wanted seconds! I will do it again since it's easy, tasty and to top it all off the kids can eat it without realizing they're racking up on the necessary nutrients that they don't really care about.



This is the one I made. It's not so pretty but tastes really good.

 Below is the full recepie from Skinnytaste Spinach Lasagna Rolls
Ingredients:

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained (I used 6oz bag of pre-washed baby spinach and put it in a blender)
• 15 oz fat free ricotta cheese (I used part-skim Polly-O ricotta cheese)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce (I used Ragu and a small can of Hunts tomato sauce) 
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded (I used shredded Polly-O mozzarella cheese to top the rolls) 

Directions:

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 foil 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 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