9 servings (If you use whole wheat lasagna noodles it is 3 points per serving)
Ingredients
For the marinara sauce:
1/2 teaspoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
1/8 teaspoon pepper
For the roll ups:
9 lasagna noodles, cooked according to the directions on the box
10 oz. frozen chopped spinach, thawed
1 clove garlic, minced
15 oz. part-skim ricotta cheese
salt and pepper, to taste
5 teaspoons grated Parmesan cheese
1 cup part-skim mozzarella cheese, shredded
Instructions
Preheat oven to 350 degrees F.
Add all of the ingredients for the marinara sauce to a sauce pan. Bring to a simmer and cook 5 minutes.
Squeeze all of the water out of the spinach, then add it to a non-stick pan. Turn the heat on low and add the minced garlic. Cook for 2 minutes.
Add the ricotta cheese to the spinach and add a pinch of salt and pepper.
Lay the lasagna noodles flat. Add 1/4 cup of the spinach mixture to each noodle, spreading over the entire noodle. Sprinkle a 1/2 teaspoon of Parmesan cheese over the spinach mixture. Roll up the noodle and place seam side down into a 9×13 pan sprayed with no-stick cooking spray.
Repeat with the rest of the noodles. Pour the marinara sauce over all of the noodles, then top with mozzarella cheese.
Cover and bake 40 minutes. Enjoy!
