Spinach Lasagna Rolls

This past Sunday, we had a K-Life leaders' dinner to kick off the year. The good news is that we have a lot of new faces who are excited to dive into this ministry, but that also means there are a lot of mouths to feed. I made spinach lasagna rolls and they were easy peasy but looked fancy schmancy. I highly recommend these if you are hosting a dinner party or just a regular Tuesday night. They are also a super delicious way to get your kids to eat spinach.

Spinach Lasagna Rolls (originally from here)

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz of your favorite marinara sauce
• 2 cups part skim mozzarella cheese, shredded

Directions:
1. Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.

2. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

3. Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry.

4. Take 1/3 cup of ricotta mixture and spread evenly over noodle. I also sprinkled a layer of mozzarella cheese on top of the ricotta mixture- YUM.

5. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

6. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese.

7. Cover with foil 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. Serve with your favorite salad and garlic bread and ENJOY!

Before going in the oven:

After...

And when you're cooking for a crowd, you can multiply the recipe by 2 1/2