Spinach Lasagna Rolls

Recipe Ingredients

1 cup	146g / 5.1oz	Grated parmesan cheese - divided
5 oz	142g	Shredded part-skim mozzarella cheese - (1 1/4 cups)
15 oz	426g	Lite ricotta cheese - (1 carton)
10 oz	284g	Frozen chopped spinach - (1 package)
		Thawed - drained and squeezed dry
9		Cooked lasagna noodles
		Vegetable cooking spray
1 1/2 cups	93g / 3.3oz	Chopped tomato
32 oz	909g	No-salt-added tomato sauce - (4 cans)
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Dried basil
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	Onion powder
1/4 teaspoon	1.3ml	Salt
		Fresh basil leaves - (optional)

Recipe Instructions

Combine 3/4 cup Parmesan cheese, mozzarella cheese, and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well.

Spread 1/3 cup spinach mixture 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.

Combine chopped tomato and next 6 ingredients in a bowl, and stir well. Spoon tomato mixture over lasagna rolls.

Cover and bake at 350F for 45 minutes. Uncover; top with remaining 1/4 cup Parmesan cheese, and bake an additional 10 minutes. Yield: 6 servings (serving size: 3 lasagna rolls).

Source:
Cooking Light, Jan/Feb 1995, page 125

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