Monday, August 9, 2010

Spinach Lasagna Rolls Recipe

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
1 egg
salt and fresh pepper to taste
32 oz tomato sauce*
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

  1. Preheat oven to 350°.
  2. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
  3. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
  4. 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.
  5. 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.
* I used only 28oz. sauce and chose a vegetable pasta sauce with an equal number of WW points per serving.

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