Monday, April 26, 2010

Spinach Lasagna Rolls

I love lasagna...but it always takes so long to make. After boiling the noodles, browning the meat, simmering the sauce, mixing up the cheeses, assembling it all, then baking, you are looking at about 2 hours of work. I don't know anyone who has that much time during the week to make dinner (I certainly don't). That is why these lasagna rolls from Gina appealed to me so much. After quickly glancing through the list of ingredients and directions, I knew this was very doable for a weekday dinner.

What I didn't expect was for these rolls to taste as good as they did. This recipe consists of just a few simple ingredients and I was afraid it would taste a little bland. However, this was not the case at all. It was really tasty, not to mention healthy (hello spinach!). Plus, since they are rolls, you have built in portion control and who doesn't love that?

Right out of the oven, all hot and gooey!

All you need is a simple side salad and you are good to go.

9 lasagna noodles, cooked (I only made/used 6)
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I like Polly-o)
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

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

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.

WW POINTS: 4 (1 roll)

Source: Gina's Weight Watcher Recipes


  1. this looks great!! I am definitely going to make this. I like easy stuff as well. Thanks for sharing

  2. I'm going to try these. I love anything red sauce.Thanks for the WW points!

  3. does it really taste the same using tomato sauce?

  4. sorry, not sure I understand what you are asking.

  5. I think her question about tomato sauce is compared to speghetti sauce....

  6. Do you happen to know how many calories in each roll?

  7. I used 8 lasagna noodles, replaced ricotta with fat free cottage cheese and added 1 can of mushrooms. Everything else I followed the recipe. I only needed 3/4 of the mixture to fill 8 rolls. If my calculations are correct, my rolls are approximately 211.5 calories each.

  8. I tweeked this recipe just a tad. I used lt. ricotta cheese, and just 1 oz. of lean ground beef with sauted onions. Prepped and ready to put in the oven now! Looks amazing! Italian bread and salad and this will be a healthy but hearty meal!

  9. With the WW+ it is now 6 Points each

  10. Making this right now!! Looking forward to supper :)

  11. I am making this tonight but I am going to add ground turkey. Makes it 8 points a serving and going to have a salad with it! Cant wait for dinner!

  12. Add shredded chicken to the sauce for an extra umph! That is how I grew up eating it and now make it for my children.

  13. can i use spinach out of the bag... Thanks!

  14. Sure...but just saute it first with a little oil till it starts to wilt.

  15. Cooking it now, hoping it come out well.