Wednesday, February 22, 2012

Recipe Share: Spinach Lasagna Rolls

These Spinach Lasagna Rolls come from Gina at Skinny Taste. They are perfectly portioned. They are only 6 WW points plus per serving, not bad at all. I added onion powder, garlic powder and Italian seasoning to the mix. (seasonings don't change the points.) I think next time, I might add some lean ground turkey, and just add the points in. :)

Spinach Lasagna Rolls

Source: from Skinny Taste

1 Roll = 224 calories and 6 WW Points Plus


9 lasagna noodles, cooked

1 (10 ounce) package frozen chopped spinach, thawed and completely drained

1 (15 ounce) container fat free ricotta cheese

1/2 cup grated Parmesan cheese

1 egg

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

salt and fresh pepper

32 oz tomato sauce

9 Tablespoons part skim mozzarella cheese, shredded

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasoning, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a 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 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil 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.

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