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Dec 28
17

Lasagna Rolls

I am a big fan of Gina’s Skinny Taste blog, so I wasn’t surprised when these turned out great. I used to think I didn’t like ricotta cheese but it’s growing on me. It’s fun having your own individual personal-sized lasagna roll and they tasted great to boot! One lasagna roll was plenty filling for me, but since I live by myself and it makes 9 rolls I’ll probably wait to make it again when I’m planning to have company. The presentation would be great if you’re having guests since it looks relatively impressive for something pretty simple to make.


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Lasagna Rolls

Yield: 9 servings

Ingredients:

  • 9 lasagna noodles, cooked (I like the Ronzoni Smart Taste ones)
  • 10 oz frozen chopped spinach, thawed and drained
  • 15 oz fat free ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt
  • pepper
  • 32 oz tomato sauce
  • 9 tbsp (about 3 oz) shredded reduced fat mozzarella cheese

Directions:

  1. Preheat oven to 350°. Mix together spinach, ricotta, egg, Parmesan, salt and pepper in a medium bowl. Spread 1 cup sauce evenly across the bottom of a 9 x 13 baking dish.
  2. Spread pieces of wax paper out on your counter/table and place the flat cooked (but dry) lasagna noodles on top. Spread 1/3 cup ricotta mixture over each noodle. Roll noodle and place seam side down into the baking dish. Repeat with remaining noodles. (see below)
  3. Spoon remaining tomato sauce over the lasagna rolls and top each one with 1 tbsp mozzarella cheese (see below). Cover the baking dish with foil and bake for 40 minutes, until cheese is melted.

Weight Watchers Points Plus:
6 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Source: skinnytaste.com

   

17 Responses to “Lasagna Rolls”

  1. #
    1
    Kelley — April 14, 2011 @ 4:36 pm

    Go ahead and make them again…Next time roll them up and place them on a wax paper lined baking sheet and place them in the freezer. Once they are frozen pop them in a ziploc baggie and then you can take them out and use them as you want. Great for just one at a time or if people unexpectedly show up for dinner. That’s what I do, good luck!

  2. #
    2
    Sharon — July 11, 2011 @ 10:35 pm

    Thanks for this recipe! It’s our dinner tonight (along w/ salad).

  3. #
    3
    Megan — October 16, 2011 @ 11:08 pm

    This was incredibly good! Everyone loved it and wants me to make it again!

  4. #
    4
    SweetTeesAndCakes — February 16, 2012 @ 10:42 am

    @Kelly, would you freeze them cooked or uncooked?
    @Emily, these sound fantastic!

  5. #
    5
    Anonymous — May 21, 2012 @ 12:20 am

    Thanks for recipe. And freezer uncooked.

  6. #
    6
    Angela G. — July 19, 2012 @ 1:48 pm

    Loved these! I made my own sauce and let it simmer for awhile with the seasonings; I think it would’ve been too bland for us with just tomato sauce (basil, parsley, garlic powder, Italian seasoning and a few bay leaves).

    And thanks for the above idea for individually freezing them. I will be doing that so I have a quick, but still points friendly “comfort lunch” when I need it!

  7. #
    7
    SandyH — September 7, 2012 @ 6:37 pm

    By tomato sauce, do you mean jarred marinara or plain ‘ol canned tomato sauce?

  8. #
    8
    Jennifer — September 19, 2012 @ 10:06 pm

    Hey I have a question. Would it be okay to use dry spinach in this recipe? I am not a big fan of frozen spinach.

    • emilybites replied: — September 20th, 2012 @ 1:36 am

      If you use fresh spinach you should wilt it first. If you spray a large pan with cooking spray and saute the fresh spinach for a couple minutes you can totally use that!

    • Anonymous replied: — October 1st, 2012 @ 10:14 pm

      I used fresh spinach, just weighed it on my kitchen scale and then steamed it just until it got limp. It worked just dandy!

  9. #
    9
    Anonymous — February 11, 2013 @ 7:05 pm

    Can you convert this into My Fitness Pal please??

  10. #
    10
    SandyH — April 4, 2013 @ 8:28 pm

    Making this for the second time for dinner tonight. My husband absolutely loved it the first time around!!

  11. #
    11
    Anonymous — January 29, 2014 @ 6:08 pm

    OMG this looks delicious! what a fun way to make lasagna! Thank you for taking the time to post your recipes they are absolutely amazing :D

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    12
    Anonymous — March 13, 2014 @ 3:06 pm

    My husband likes to stay clear of spinach (kidney stones!). Do you think I could use cooked or steamed kale in place of spinach? Would the flavor switch work?I’ve seen mushroom and kale lasagnas, but not a big mushroom fan =)

    • Emily Koenigsberg replied: — March 13th, 2014 @ 3:58 pm

      I’ve actually never had kale (isn’t that weird?) so I’m not sure about the flavor switch but you should definitely try it! My fiance said he’s made cheesy pasta dishes using kale before, so I’m guessing it will be just as yummy.

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    13
    Heidi — April 18, 2014 @ 4:50 pm

    Hey Emily, Can you give me nutritional information on this please!! Can’t wait to try it!!

  14. #
    14
    Lisa C — August 7, 2014 @ 9:00 am

    Unbelievably good! I used a bag of fresh spinach (steamed it in the microwave until it was wilted). Be sure to spray some Pam on the foil before placing it over the dish to prevent the cheese from sticking! I also added two egg whites instead of one whole egg, and I also added some fresh chopped basil. This was very convenient for my lunches at work, I took one lasagna roll and a green salad and all of my coworkers wanted the recipe!

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