These lasagna roll ups are a lightened up version of regular lasagna.
They are filled with cheese and spinach and swimming in a light marinara sauce.
To lighten up the filling I used part-skim ricotta cheese. I couldn’t even tell a difference.
I also used frozen chopped spinach. I let it thaw in the refrigerator overnight, then I squeezed out the water.
There is one extra step I took with the spinach to add more flavor. Once I squeezed out the water I added the spinach to a no-stick pan and cooked it on low with a clove of minced fresh garlic.
I only cooked it for about 2 minutes, but it added so much flavor!
For the marinara sauce, I made my own. It’s the same recipe I use all of the time.
I use tomato sauce, but you can use crushed tomatoes if you like it a little chunkier.
I did not use an egg in the cheese and spinach. It still held together and was creamier than with the egg.
These lasagna roll ups are like having built in portion control, which I love!
One lasagna roll up is 6 points for green and blue. For purple, if you use the wheat lasagna noodles the roll up is only 3 points. If not, it is also 6 points.
This is a filling meal! Plus it tastes great leftover too.
Yield: 9 servings (6 points per serving for blue, green and purple. For purple – if you use whole wheat lasagna noodles it is 3 points per serving)
- 15 oz. tomato sauce
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 9 lasagna noodles, cooked according to the directions on the box
- 10 oz. frozen chopped spinach, thawed
- 1 clove garlic, minced
- 15 oz. part-skim ricotta cheese
- salt and pepper, to taste
- 5 teaspoons grated Parmesan cheese
- 1 cup part-skim mozzarella cheese, shredded
Preheat oven to 350 degrees F.
Add all of the ingredients for the marinara sauce to a sauce pan. Bring to a simmer and cook 5 minutes.
Squeeze all of the water out of the spinach, then add it to a non-stick pan. Turn the heat on low and add the minced garlic. Cook for 2 minutes.
Add the ricotta cheese to the spinach and add a pinch of salt and pepper.
Lay the lasagna noodles flat. Add 1/4 cup of the spinach mixture to each noodle, spreading over the entire noodle. Sprinkle a 1/2 teaspoon of Parmesan cheese over the spinach mixture. Roll up the noodle and place seam side down into a 9×13 pan sprayed with no-stick cooking spray.
Repeat with the rest of the noodles. Pour the marinara sauce over all of the noodles, then top with mozzarella cheese.
Cover and bake 40 minutes. Enjoy!
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!