Lasagna Rolls

***I have never seen these before, so it was a fun new way of cooking a classic. This recipe is being adapted from a recipe from my friend Trelesa who shared this in a group recipe newsletter when we were all part of a recipe group, and from a weight watchers magazine I bought just the other day. I was surprised that I liked the lasagna roll without the spinach more. :( I usually really like spinach in things, plus it makes it more healthy. Maybe next time I would just use less spinach and do more vegetables as a side dish to make up for it.***

Lasagna Rolls

8 Lasagna noodles

1 26oz jar of your favorite Marina or Spaghetti sauce

1 lb Italian sausage flavored turkey meat (You could also use ground beef, I used the italian turkey because it always has so much more flavor. You could also do this meatless and add some thinly slice up zuchini or squash. If you are going to use beef, I would saute with onion and garlic to add some more flavor.)
1 cup part skim ricotta cheese
1 10oz frozen spinach--thawed, drained, and squeezed dry (I used less because I was making part without spinach)
1 egg (or you could use egg substitute)
2 tsp italian seasoning
2 TB breadcrumbs
2 TB parmesan cheese
1/2 cup mozarella cheese - for filling

1/2 cup mozarella cheese - to sprinkle over top

Boil pasta, but do not over cook. Drain, and pat dry. I layed mine out on parchment paper.

In a skillet brown your meat. Drain any fats. Add the ricotta cheese, spinach, egg, italian seasoning, breadcrumbs, parmesan cheese and mozarella cheese. Stir until mixture is all well incorporated.

Spoon mixture evenly over all 8 lasagna noodles. Then roll up like a snail. :)

In a 9x13 pour about 1 cup of spaghetti sauce on bottom of dish. Then lay the lasagna rolls over that. Pour the remaining sauce over the noodles. Cover with foil. Bake at 350 degrees for 20 minutes. Remove foil, sprinkle the remaining mozarella cheese over top and continue baking for about 15 minutes.