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9 lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
1 (15 ounce) container*fat free 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
32 oz marinara sauce, ypu can use store bought or I included a recipe by Buddy from the Cake Boss.
9*Tablespoons part skim mozzarella cheese, shredded
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.
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.
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.
Marinara Sauce, if ypu have extra you can keep it in the fridge for spaghetti or something else.
2-28-ounce cans crushed tomatoes
2-14.5-ounce cans diced tomatoes in juice
1/4 cup extra virgin olive oil
2 plump cloves garlic, thinly sliced
1 teaspoon (kosher) salt
1 sprig fresh basil
1/2 cup fresh basil leaves, torn into small pieces
In a 3-4 qt. pot, heat the oil and garlic together. When garlic becomes pale gold and fragrant add the tomatoes, salt and basil sprig. Stir well to combine and bring sauce to a boil, then reduce to a simmer. Simmer sauce, 20-30 minutes, stirring occasionally until sauce has thickened and is richly flavored. Remove from heat, check for seasoning and stir in the torn basil leaves.