WW Spinach, Chicken, and Cheese Lasagna Roll-Ups (adapted)

10 lasagna noodles, cooked

1 cup chopped cooked chicken

1 1/2 cups chopped spinach

1 (10 oz) container fat free Ricotta cheese

1 egg

1 garlic, minced

1/2 tsp Italian seasonings

¼ cup crumbled feta cheese

1/2 cup grated Parmesan Cheese

2 cups Spaghetti Sauce

Mozzarella cheese

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, feta 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 10 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.