Lasagna Roll-Ups

• 1 – 15oz. container reduced fat ricotta cheese
• 1 – 10oz. package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• 1 egg, beaten
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 10 uncooked lasagna noodles
• 3 cups marinara sauce
• 1 cup shredded low fat mozzarella cheese

Preheat the oven to 450 degrees F.

Combine the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend, set aside.

Add a tablespoon of olive oil to a large pot of boiling salted water. Boil the noodles until just tender, about 10 minutes, and drain. Arrange the noodles in a single layer on baking sheets to prevent them from sticking - be careful they are hot!
Spray a 13x9 baking dish with cooking spray and pour 1 cup marinara sauce and spread to cover the bottom of the pan.

Spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Starting at one end, roll each noodle up like a jelly roll. Lay the lasagna rolls seam side down, on top of the marinara sauce in the dish. Once all of the roll-ups are essembled, spoon the remaining 2 cups of marinara sauce over the tops of the lasagna rolls and sprinkle with the remaining 2 tablespoons of parmesan and the mozzarella. Cover tightly with foil and bake until heated through and the sauce bubbles, 20 minutes. Uncover and bake until the cheese on top becomes golden, 12-15 minutes longer. Let stand for 10 minutes before serving.

Enjoy!