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.
Lasagna Rolls
Source: skinnytaste.com
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.
Yields 9 servings. WW P+: 6 per serving
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!
ReplyDeleteThanks for this recipe! It's our dinner tonight (along w/ salad).
ReplyDeleteThis was incredibly good! Everyone loved it and wants me to make it again!
ReplyDelete@Kelly, would you freeze them cooked or uncooked?
ReplyDelete@Emily, these sound fantastic!
Thanks for recipe. And freezer uncooked.
ReplyDeleteLoved 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).
ReplyDeleteAnd 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!
By tomato sauce, do you mean jarred marinara or plain 'ol canned tomato sauce?
ReplyDeleteHey I have a question. Would it be okay to use dry spinach in this recipe? I am not a big fan of frozen spinach.
ReplyDeleteIf 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!
DeleteI used fresh spinach, just weighed it on my kitchen scale and then steamed it just until it got limp. It worked just dandy!
DeleteCan you convert this into My Fitness Pal please??
ReplyDeleteMaking this for the second time for dinner tonight. My husband absolutely loved it the first time around!!
ReplyDelete