Ingredients
Scale
- 6 uncooked whole wheat lasagna noodles
- 2 (4-ounce) links chicken sausage, casings removed
- 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
- 1 (4-ounce) block reduced fat cream cheese
- 1 cup shredded reduced fat Italian blend cheese
- 1/4 cup grated Parmesan cheese
- 2 cups lower sodium tomato pasta sauce of choice
Instructions
- Preheat oven to 375 degrees. Cook lasagna noodles according to package directions, omitting salt and fat.
- Drain and lay noodles flat on a paper towel lined work surface. Cut each noodle in half resulting in 12 noodles total.
- Heat a non-stick skillet coated in cooking spray over medium high heat. Add sausage and curmble, cooking until no longer pink. Remove from heat and allow to cool slightly.
- Combine chicken sausage, spinach, cream cheese, Italian Blend cheese, and 2 tablespoons Parmesan cheese in a medium bowl.
- Spray a casserole dish with cooking spray and spread 1/2 cup tomato sauce evenly over the bottom.
- Working with one noodle half, spoon 2 tablespoons of filling onto the end closest to you and roll from bottom to top.
- Place seam side down in the casserole dish. Repeat with remaining noodles.
- Top rolls with remaining pasta sauce, spreading evenly over the top. Sprinkle with remaining Parmesan cheese.
- Bake at 375 uncovered for 20-25 minutes, until sauce is bubbly and cheese is golden.
Nutrition
- Serving Size: 3 rolls
- Calories: 367
- Fat: 13 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 24 g