9 lasagna noodles (Whole Wheat or Whole Grain noodles), cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
1 (15 ounce) container fat free or light ricotta cheese (I've also used 2% cottage cheese instead of ricotta cheese)
1/2 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper(optional)
1 chicken breast, cooked and diced (I've even used lean Hamburger meat or minced Turkey meat as well)
32 oz tomato sauce
9 Tablespoons part skim mozzarella cheese, shredded
Preheat oven to 350°. Make sure the spinach is drained well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 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 a noodle.
1 yellow 1 green 1 red 1 blue (or 1/2 blue depending on how much cheese you use) 1 purple
2 roll ups equals one serving