Lasagna Rolls

Ok, as promised, and taking my cue from Laura at Strong Women and Whiskey I thought I'd start sharing some of my favorite "light" recipes.

Spinach and Mushroom Lasagna Rolls

Ingredients:
9-12 regular lasagna noodles
1 16oz container of low fat or non-fat ricotta cheese
1 package frozen spinach, thawed with water squeezed out
1/2 small container (or more if you'd like) of mushrooms
*it might be fun to experiment with different types of mushrooms
1 jar spaghetti sauce (I like the boring old Hunt's Traditional in the can)
1 cup or so of shredded low fat mozzarella, or any blend cheese.
2 cloves minced garlic
1/4 c. romano or parmesan cheese (low fat if you can find it)
salt
pepper
cooking spray


Preheat oven to 350

In a large pot, boil noodles until very al dente. In other words, just soft enough to roll up.
Spray casserole dish with cooking spray.
In large bowl combine spinach, sliced mushrooms, garlic, romano cheese, ricotta cheese, salt, and pepper. Mix thoroughly.

Lay each noodle out flat and spread mixture evenly along each individual noodle.

Roll each noodle up to form a pinwheel. You should be rolling from one short side to the other, if this isn't obvious to you.

Place side by side in casserole dish with "tails" down. Sprinkle with half of the shredded mozzarella, or mixed cheese.

Cover with spaghetti sauce and then layer the rest of the shredded cheese on top.

Bake at 350 for about 30-40 minutes, until cheese on top is all golden and delicious.

Enjoy!

This recipe is also great for portion control. If you're wanting to really watch what you eat, each roll makes a perfect serving. Add a side salad and maybe a little garlic bread. It's high in carbs, but low in fat and calories, if you use the low-fat cheese. And it's also nutritious! But most importantly, it doesn't taste like cardboard like most low fat food.

Feel free to experiment. This would probably work well with other veggies, and meats. I just happen to love spinach and mushrooms.