Cook lasagna noodles according to package directions. Meanwhile, wash spinach well; remove excess water from leaves with a salad spinner (a small amount of water will remain) or pat dry with paper towels. Trim off tough stems; chop leaves. Heat a large skillet over medium heat; add spinach. Cook 2 minutes or until leaves wilt.
Transfer spinach to a medium bowl. Stir in ricotta, mozzarella, Parmesan, egg and basil; mix well. Season with pepper to taste.
Preheat oven to 375°F. Coat a rectangular 2-quart baking dish with nonstick cooking spray. Spread ricotta mixture on one side of each noodle. Roll up from the narrow end. Place lasagne rolls in baking pan. Spoon Alfredo sauce on rolls.
Bake, covered, 45 minutes; uncover and bake 5 minutes more or until heated through. Top with basil and tomato, if desired, and serve.
|Serving Size 1/4 of recipe|
|Amount Per Serving|
|Calories 661||Calories from Fat 293|
|% Daily Value*|
|Total Fat 33g||50%|
|Saturated Fat 20g||99%|
|Total Carbohydrate 58g||19%|
|Dietary Fiber 2g||8%|