Lasagna Rolls

Tuesday has been no good so far. I was rear ended on the way to work! Boo. I'm fine and the baby is fine, but it is always scary to be in a wreck. These should turn around my Tuesday.

 I started making these in college, I got the recipe from a diabetic cookbook, when I was on a health kick. I add shrimp to mine and if you want them really good,

add a little Alfredo sauce on top! Yum yum!

Spinach Lasagna Rolls

Source: adapted slightly from Skinny Taste
1 Roll = 224 calories and 6 WW Points Plus (adjust if you add chicken)


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 minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper
(optional) 1 chicken breast, cooked and diced
32 oz tomato sauce (I used spaghetti 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 seasonings, chicken, 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.