Spinach Lasagna Rolls

I saw this recipe on Skinny Taste and thought I would try it out.  Each roll is 6 WW+  (or 4 WW - old point system) points if you don't add meat.

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained (I used 3/4 this amount)
• 15 oz fat free ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz jar spaghetti sauce
• 1/2 cup part skim mozzarella cheese, shredded (I didn't measure this and probably used more than that! ha!)
• I added 2 hot italian sausages, cut up and cooked.  You could also add some shredded chicken instead.  Or just make them meat-less.

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.  Mix in cooked meat, if you like.  Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Rollcarefully 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 shredded mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

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