Spinach Lasagna Rolls
9 lasagna noodles, cooked (I used 8)
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
salt and fresh pepper (I used a little garlic too)
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over 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 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.
Recipe from Weight Watchers
Servings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5
This recipe was a lot of fun to make!
It is soooo much easier than it looks.
They rolled right up with ease, no fuss or anything. The hardest part is waiting for them to bake!
Right after I took them out of the oven.
All the ewy gooey goodness inside of them!
What a treat!!
Don't forget to stop by Lou's blog to see how her Lasagna rolls turned out!
This is from our Tuesday night dinner across the miles.
This was really delicious! I would make it again for sure. I would probably make more filling next time so it will be dripping all out of them! haha