Lasagna Rolls

     Spaghetti is a classic dinner option in most American homes...ours is no exception!  I absolutely LOVE tomato sauce and pasta.  This recipe is a spin on the classic: Lasagna.  I came across this "rolled up" idea on Pinterest and just ran with it.  Now, I make Lasagna Rolls at least once a month.  I really love this recipe because you can add anything you would in a traditional lasagna.  It's nothing fancy but makes pretty and perfect portions (easy for eating now and packing up for later).  Enjoy!

Lasagna Rolls
Ingredients:
1 lb. lasagna noodles
15 oz. fat free ricotta cheese
1 cup shredded mozzarella
1/4 cup grated parmesan
1 large egg
10 oz. frozen spinach (thawed and squeezed dry)
2 1/2 cup marinara sauce
salt and pepper, to taste
non-stick cooking spray
***You can always add some other fillings!  For my meat-eating husband, I'll toss in some browned ground turkey.  For my vegetarian sister, I'll add sauteed mushrooms.***

Directions:
Bring a large pot of salted water to a boil.  Cook lasagna noodles to al dente.  Drain in a colander and set aside.  They will take between 12-15 minutes.

While your noodles are boiling, prepare your filling.  In a bowl, combine egg, spinach, mozzarella, parmesan, ricotta, and a dash of salt and pepper.  ***Here's where I would add the meat or mushrooms.***

Preheat your oven to 400 degrees and spray a casserole dish with nonstick cooking spray.  To fill the noodles, lay them flat on a cookie sheet (You may need to spray this also.  Sometimes, mine stick.).  Spoon some of the filling into the middle of each noodle.  Carefully roll them up and place them seam side down into your casserole dish.  This may get a little messy but that's ok!

Ground turkey and cheese filling...yummy!

Pour the marinara over your roll ups.  Make sure the liquid gets all around each roll.  This is what will keep the lasagna moist as it cooks.  Cover with tin foil and bake for 30 minutes.  Serve with a side veggie or garlic toast.  Enjoy!