Ingredients Jump to Instructions ↓

  1. 1/2 cup 46g / 1.6oz Spinach; raw - fresh, minced

  2. 4 Lasagna noodles - cooked

  3. 2 Scallions - finely minced

  4. 1/2 cup 118ml Part-skim ricotta

  5. 1/2 cup 118ml Tomato sauce

  6. 1/2 cup 73g / 2.6oz Broccoli - finely chopped and 4 teaspoons 20ml Part-skim mozzarella Blanched

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 375. Pat the noodles dry, then lay them out on the counter. In a medium bowl fold together the ricotta, broccoli, spinach and scallions. Divide this mixture evenly between the noodles, spreading it out with the back of a spoon. Roll up the noodles as you would a jelly roll, then set them in a baking dish that's been sprayed with nonstick vegetable spray. Pour on the tomato sauce, sprinkle on the cheese, and bake until cooked through and the cheese has melted, about 20 minutes. Serve warm.


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