Recipe for Spinach Lasagna Rolls 
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Yield:
6
Ingredients:
Amount Ingredient
1 cup grated Parmesan cheese divided
5 oz shredded part-skim mozzarella cheese (1 1/4 cups)
15 oz lite ricotta cheese (1 carton)
10 oz frozen chopped spinach (1 package)
thawed, drained and squeezed dry
9 x cooked lasagna noodles
Vegetable cooking spray
1/2 cup chopped tomato
32 oz no-salt-added tomato sauce (4 cans)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
Instructions:
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 350 degrees 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).

Serving Ideas : Garnish with fresh basil leaves, if desired.

NOTES : It was great. Was going to make regular lasagna, but I wanted something different. This fit the bill. I did use non-fat cheese, but I think it would be better with low-fat cheese instead. Topped with some left-over spaghetti sauce. Give it a try!

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