Ingredients
10 Barilla Lasagna Noodles=15
2 cups diced tomatoes (drained)=3
1 10 ounce package frozen spinach defrosted and drained=0
1 TB dried Basil=0
Container Sargento Fat Free Ricotta (1 and 1/4 cup)=5
2 TB Fresh grated parmesan=2
1/4 cup Reduced Fat Mozarella=2

Preheat Overn to 375
Mix tomatos, basil and salt and pepper to taste.

Cook lasagna noodles until al dente. Assemble noodles 2 at a time. For two noodles, use 1/4 cup Ricotta, 1/4 cup Spinach, 1/2 cup tomato mixture. Roll up each noodle and stand on end in a 11X13 pan. Continue until all noodles are done. Use up last of mixture on last set of noodles, pour extra tomato mix on top of noodles. Sprinkle parmesan and 1/4 cup mozarella on top of noodles.

Bake at 375
Total Points=27
Makes 5 servings (2 Rolls= 1 Serving)
5.4 points per serving