Rice Noodle Lasagna Roll Ups

Ingredients

• 10 cooked Tinkyada Brown rice lasagna noodles
• 1 c. part skim, ricotta cheese
• 2 c. frozen or fresh spinach
• 1/2 tsp salt
• 1 egg, beaten
• 1/4 c. Parmesan cheese, grated
• 2 c. browned, lean ground beef
• 1 1/2 c. tomato sauce
• 1/2 c. part-skim mozzarella cheese, shredded

Directions

1. This is a Gluten free recipe.
2. Preheat Oven to 375 degrees.
3. Cook noodles according to package directions. Drain and spread them carefully onto a sheet of aluminum foil or waxed paper to prevent sticking.
4. If you are using ground beef, brown it and set it aside.
5. In a bowl combine ricotta, egg, spinach (if using frozen spinach heat and drain spinach to release excess water), salt and mix well. Add beef now if using it.
6. Spread half a cup of tomato sauce on the bottom of a small, round 4 quart casserole dish.
7. Spread each lasagna noodle with the ricotta/meat mixture and roll them up. Stand up or lay flat in the baking dish.
8. Pour 1 cup of tomato sauce over all the noodles. Sprinkle them evenly with the Parmesan then the mozzarella cheese.
9. Cover loosely with foil and bake for 45 minutes. Uncover and bake an additional 15 minutes until cheese is nicely melted.