WW Spinach Lasagna Rolls

I stumbled upon this wonderful blog full of easy weight watcher recipes. Most recipes you find online these days say they are "easy" recipes, but are chock full of crazy ingredients you've never heard of let alone find in a grocery store! I decided to make this next week a weight watchers week in our house starting with tonight. We had the spinach and ricotta lasagna rolls. My husband's first reaction: "there isn't any meat in this?" Typical male response.

For those of you who know me, you know I don't eat very many vegetables. I have been trying to change that because Adalyn learns by example so I think it's high time I start leading.

Here's the recipe:

• 9 Lasagna noodles, cooked
• 15 oz. Ricotta cheese, fat free
• 30 oz. Tomato sauce
• 1 egg
• 1/2 cup grated parmesean cheese
• 1/2 cup shredded mozzerella
• 9 oz spinach, thawed and drained
• Salt and pepper

I tweaked her recipe just a tad! First thaw a 9 oz box of frozen spinach and strain it in a kitchen towel. You can use cheese cloth if you have it. Then mix together the spinach, ricotta, parm, salt, pepper and egg in a bowl. After cooking the noodles, use parchment paper as a working surface and spoon the ricotta mixture onto each noodle. In a 9x13 baking dish spread half the tomato sauce. Roll each noodle and place into sauce. The recipe calls for 9 noodles, however, I only used 8 in the dish. This worked out great because one of the noodles broke in pieces during the cooking process so it was wonderful to have a back up!

Once you have rolled all noodles, pour the remaining tomato sauce over the top and add a tsp. of shredded mozzerella to each roll. Preheat oven to 350 degrees and bake for 40 minutes, covered.

YUM! I was able to do this while Adalyn was napping and it took no time at all. I popped it into the fridge and when Scott got home from work all I had to do was stick it in the oven.