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*HEALTHY* Chef Mommy: Spinach Lasagna Rolls **change tomato sauce to pasta sauce **13x9 too big of a pan
spinach lasagna rolls - tasty, easy, healthy! (4 Weight Watchers points!)
Monday, April 26, 2010Spinach 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
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
Spinach Lasagna...only way I eat spinach is between layers of pasta and smothered in marinara
Spinach lasagna rolls - so yummy! You don't as much sauce as the recipe calls for and I made 8 in a 9x13 pan.
Spinach lasagna rolls - absolute favorite! Will make frequently, prefer Whole Foods ingredients
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