1/2 pound (8-10) uncooked lasagna noodles
1 cup ricotta cheese
1 1/2 cups marinara sauce
1 1/2 cups of raw baby spinach
1/2 cup of shredded mozzarella
Serves 4 to 6
Serving is 7oz., 350 calories, 11g of fat, 47g of carbs, 16g of protein
Note: To make this dish lighter, use skim dairy products. Dairy is okay to use low fat versions of because nothing fake has to be added in order to make in lower in fat.
Preheat oven to 400 degrees. Bring a large pot of water to a boil, add a dash of salt and noodles. Cook until al dente, 8 to 10 minutes. Drain well and transfer to a clean working surface.
Grease (I just put a little sauce in the bottom instead of using veg spray) pan and set aside. Work on one noodle at a time, lay it out flat on your surface. Spread about 2 tablespoons of ricotta and 2 tablespoons of marinara sauce then top with spinach (I added a little mozzarella here). Leave a bit of room at the end so that it does not all spew out the bottom. Take one end and begin to roll the noodle snugly.
Arrange in pan, seam side down or you can sit them up if the space is tight enough to keep them in place. Pour remaining marinara sauce over took and sprinkle mozzarella cheese. Bake for 20-25 minutes or until golden, delicious and bubbly. Enjoy!
Variation: Momma would tell me that this dish lacks protein so feel free to add a meat to the mix. Sausage would be an excellent addition.
Variation: If you want to get in more veggies, I have made this same dish by adding broccoli. Steam broccoli first and then chop in food processor. You can add it the same way as you do the other ingredients.