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Spinach Lasagna Rolls Recipe

by Global Cookbook

Ingredients

1 c. grated parmesan cheese, divided 5 ounce shredded part-skim mozzarella cheese, (1 1/4 c.) 15 ounce lite ricotta cheese, (1 carton) 10 ounce frzn minced spinach, (1 package)     thawed, liquid removed and squeezed dry 9 x cooked lasagna noodles     vegetable cooking spray 1 1/2 c. minced tomato

32 ounce no-salt-added tomato sauce, (4 cans) 1 tsp dry oregano 1 tsp dry basil 1/2 tsp garlic pwdr 1/2 tsp onion pwdr 1/4 tsp salt     fresh basil leaves, (optional)

Directions

1. Combine 3/4 c. Parmesan cheese, mozzarella cheese, and ricotta cheese in a large bowl, and stir well. Add in spinach, and stir well.
2. Spread 1/3 c. spinach mix on each lasagna noodle. Roll up jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in half crosswise, using a serrated knife; arrange, cut side down, in an 11 x 7-inch baking dish coated with cooking spray. Set aside.
3. Combine minced tomato and next 6 ingredients in a bowl, and stir well. Spoon tomato mix over lasagna rolls.
4. Cover and bake at 350F for 45 min. Uncover; top with remaining 1/4 c. Parmesan cheese, and bake an additional 10 min.
5. Yield: 6 servings (servingsize: 3 lasagna rolls).

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