Spinach Lasagna Rolls from
Gina's Skinny Recipes
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
- 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
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.
If you are paying attention then you have already realized that the recipe calls for 9 noodles and there are 12 in my picture...here's my adaptation of the original recipe:
in bowl number 1 I mix:
1/2 pound browned ground beef
1/2 container 15 oz part skim ricotta cheese
1/2 cup shredded parm cheese
1 egg
salt, pepper, and Italian seasoning to taste
in bowl number 2 I mix:
10 oz frozen spinach, thawed and drained
1/2 container 15 oz part skim ricotta cheese
1/2 cup shredded parm cheese
1 egg
salt and pepper to taste
From here I follow the rest of the recipe. Each bowl makes 6 lasagna rolls. 12 fit into a 9x13 pan easily and are super yummy! My picture is a little janky, so click the link above to check out Gina's awesome pictures!
Make, eat, and enjoy!
Rachel :)
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