We had these lasagna rolls for our Valentine's Dinner last night. The recipe is simple-the filling is simply frozen spinach, one egg, salt and pepper, and ricotta cheese. Served with marinara sauce and mozzarella cheese! Tasty! We also had some bread with pesto (store bought-Classico brand), and spinach salad with Balsamic Vinegar. I had one spinach roll and that combined with the salad and bread was plenty! This could be even healthier by having it with just salad.
Spinach Lasagna Rolls
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
- 9 lasagna noodles, cooked
- 10 oz frozen chopped spinach, thawed and completely drained
- 15 oz fat free ricotta cheese (I like Polly-o)
- 1/2 cup grated Parmesan cheese
- 1 egg
- salt and fresh pepper
- 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.
*I used the Skim Milk Ricotta instead of the fat free kind, so although our spinach lasagna rolls were still healthy the nutritional content above would be inaccurate.
Happy Eating! Sara