For the first time in over 3 years, I am no longer nursing and/or pregnant (39 months actually, but who's counting?) - which means I can FINALLY focus on losing weight! Hooray! Given that, you will probably see more Weight Watchers friendly recipes here. If I know the points value, I will try to post those for you - but I know most of my readers are not here for WW points recipes so I'm not going to focus too much on those.
I found this recipe over at Gina's Weight Watchers Recipes and they are great! Also a wonderful meatless recipe which I find I cook more and more often these days. According to Gina, these rolls are 4 WW points per serving (1 roll = 1 serving).
source: Gina's Weight Watcher Recipes
Yields: 9 rolls
Points: 4 WW points per roll
9 lasagna noodles, cooked
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 to taste
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.