Lasagna Roll-Ups

• 8 whole grain lasagna noodles
• 8 oz part-skim ricotta cheese
• 2 egg whites
• salt
• 1 small handful shredded Parmesan cheese
• 1 large handful shredded part-skim mozzarella cheese
• 1/2 package frozen spinach, about 8 oz
• 12 oz marinara sauce

Bring a large pot of salted water to a boil. Cook the lasagna noodles about 8 minutes, or until slightly tender. Depending on the size of your pot, you may need to cook in two separate batches. 

Preheat the oven to 400.

While the pasta is cooking, combine the ricotta, eggs, Parmesan, salt and mozzarella. Stir to thoroughly combine. Set aside.

Line a plate with paper towels, place spinach on the towels and defrost in the microwave. Separate the clumps, and squeeze out as much of the liquid as possible. Add to the cheese mixture and combine.

When the pasta has finished cooking, drain and rinse with cool water. Lay the noodles out flat and spoon some of the spinach-cheese mixture onto each noodle. Spread evenly across the entire noodle. Roll up.

In a baking dish sprayed with olive oil spray, line the roll-ups seam down. Cover with marinara, making sure to cover all parts of the noodles to keep them moist. 

Cover the dish with tin foil and bake about 25 minutes.

Adapted from budgetbytes.blogspot.com