Lasagna Rolls!

J will soon be making an appearance again on the blog when I can pin him down sit him down to take some pictures! Ok here is an old pic of him if you've missed him:
  But back to cooking:
This recipe is a definite repeat!  It turned out well and I prepped it during J's nap today AND went to the gym this morning...so NO excuses for not having time for home cooked meals.  Just takes a little planning! EnouLgh about that..here is the yummy goodness how-to.

Lasagna Rolls
10-12 long. thin lasagna 
6 oz Italian sausage (chicken or turkey and casings removed)
1 bag frozen spinach (we used fresh instead)
1/4 tsp red pepper flakes
Pinch of nutmeg
Salt & Pepper to taste
1 cup low-fat ricotta cheese
2 cups bottled marinara
3/4 cup shredded low-fat mozzarella

-Bring large pot of salted water to boil. Add noodles and cook until al dente. Drain and toss with oil to coat to keep from sticking
-While pasta cooks, cook sausage over medium heat until cooked through.  Add spinach, pepper flakes & nutmeg until warmed through.  Season with salt & pepper and set aside to cool slightly.  Then combine with ricotta in large bowl.
- Preheat oven to 400.  Spread thin layer of marina on bottom of 13x9 baking dish.  Cut each noodle in half crosswise. Working one strip at a time, place spoonful of mixture at the end of each noodle. Roll into a tight package and continue until run out of the spinach/ricotta mixture (about 20 rolls). Place roll in dish as you complete each one
- Top rolls with remaining marinara sauce, then with mozzarella.  Cover with foil and cook for 15 minutes.  Remove foil and bake another 10 minutes until cheese & sauce is bubbling.

Makes 6 Servings, Cost per Serving $ 2.31
380 Calories, 11g fat

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