Another pinterest gem! These were pretty good, but a little unconventional since I didn't have all of the ingredients in their exact amounts. I had to sub some of the spinach with frozen kale, but I thought the kale added some nice flavor! Plus, it's pretty healthy, right? Probably not with a bunch of ricotta, parmesan, and mozzarella cheese.
9 lasagna noodles, cooked
1 10-oz package frozen chopped spinach, thawed and completely drained (or a blend of spinach and kale? probably would be nice with just kale too)
1 15-oz container fat free ricotta cheese
1/2 cup grated Parmesan cheese
2 chicken breasts, grilled and diced
1/2 tsp minced garlic
1/2 tsp dried Italian seasonings
salt and fresh pepper
32 oz tomato sauce
9 tbsp part skim mozzarella cheese, shredded
Preheat oven to 350. After draining the spinach/kale, mix spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Next, pour 1 cup sauce on the bottom of a 9 x 13 baking dish.
Lay out the dry lasagna noodles on a cutting board. Spread about 1/3 cup of the ricotta mixture on each noodle. Roll carefully and place seam side down onto the baking dish.
Pour remaining sauce over the noodles and top each noodle with mozzarella cheese. Cover the dish with aluminum foil and bake for about 40 minutes.