Spinach Lasagna Rolls

{Found at skinnytaste.com ... possibly from Pinterest :) } I am mostly excited about these because it's doing Lasagna in a cooking-for-one-friendly way! I'm thinking that this will be very simple to store and reheat, and probably freeze.

Spinach Lasagna Rolls
Serves 9

Pictured with Parmesan Zucchini

Ingredients:

9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce {I used Trader Joe's pasta sauce}
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Instructions:
Prepare 9 lasagna noodles. Make sure you read the box if you haven't done this before - there are steps to those things that I was not aware of. However, I did read and follow the instructions, and mine turned out wonderfully and did not stick to each other. {small victories!}

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. 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. Roll carefully 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 1 tbsp 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.

***

Since I'm cooking for one, I thought I'd try an experiment with these lasagna rolls. I was wondering if they would be better baked and then frozen, or frozen before baked... so I froze one - writing the instructions on the freezer bag.

I will try to remember to report back on my findings. Since this makes 9 servings and there's only one of me... and I don't like to eat the same food for 9 days in a row, I thought this would be worth my while.