Rollin Rollin Rollin

Quite a while ago I saw some recipes for lasagna rolls and I was quite intrigued at the thought of having a lasagna tasting dish without having to make a 10 pound pan full of food that my husband and I could never finish ourselves. I finally decided that I was going to give these little devil's a try and I am glad that I did. My husband must have reminded me a good 2 or 3 times that he really liked them.

I tried to make this recipe as healthy as I could by using whole wheat lasagna noodles, fat free cottage cheese, 2 % milk Italian cheese blend and spinach but by all means make it as healthy or unhealthy as you desire. This dish was a definite thumbs up this evening. But I think my favorite part of the whole thing is that I got to use my Pampered Chef small oval bakers again. They are so cute and I am so happy I bought them.


Chicken and Spinach Lasagna Rolls
(Source: Amber's Delectable Delights)

Ingredients
5 whole wheat lasagna noodles
2 cups spaghetti sauce

Filling ingredients
1 cup cooked chicken (shredded or finely chopped)
1 cup fat-free cottage cheese
1/2 cup baby spinach (finely chopped)
1/4 cup 2% milk Italian cheese blend

1 egg
2 cloves garlic (minced)
1 tsp parsley
Salt and pepper to taste

Directions

- Lay noodles into a rimmed baking sheet and cover with hot water; let rest for about 30 minutes, or until soft and pliable. (yes you can boil them if you want, this is just my short-cut)
- Preheat oven to 350 degrees.
- Add all of the filling ingredients in a medium bowl and mix well.
- Lightly grease baking dish(s) and add enough sauce to coat the bottom.
- Remove the noodles from the baking sheet and carefully wipe the excess water off of them. Lay a noodle onto a flat surface and spread 1/5 of the filling mixture across it. Roll up and place seam side down into prepared baking dish; repeat with remaining noodles. Spoon the remaining sauce over all of the lasagna rolls.
- Cover with foil and bake 30-40 minutes.