Spinach Lasagna Rolls

I can't remember why I bought ricotta cheese, but it was about to expire and I was in dire need of a quick recipe where ricotta cheese was used abundantly.  I've made lasagna before but always felt they were quite labor intensive, it was probably my fault for taking on the more challenging recipes. This recipe will definitely be making a reappearance on our dinner table.  Quick, easy and delicious.

Spinach Lasagna Rolls
(adapted from the-girl-who-ate-everything.com)

ingredients

• 9 lasagna noodles, cooked
• 1 (10oz) package frozen chopped spinach, thawed and completely drained
• 1 (15oz) container fat free ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 egg
• 1/2 tsp minced garlic
• 1/2 tsp dried italian seasoning
• salt and pepper
• 1 chicken breast, cooked and diced
• 1 jar of spaghetti sauce
• 9 Tb mozzarella cheese, shredded

directions

1. Preheat oven to 350°. Make sure you drain the spinach 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.
2. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
3. Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.