Spinach Lasagna Rolls

15 lasagna noodles , cooked

1 (10 ounce) package frozen chopped spinach, thawed and completely drained

1 (15 ounce) container fat free ricotta cheese

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella

1 egg

1/2 teaspoon minced garlic

1/2 teaspoon dried Italian seasonings

salt and fresh pepper

(optional) 1 chicken breast, cooked and diced

32 oz tomato sauce (I used spaghetti sauce)

15 Tablespoons part skim mozzarella cheese , shredded

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, 1 cup mozzarella, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take heaping spoonful (about 1/4 cup) of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 15 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.