Healthy Spinach Lasagna Rolls

I tried this recipe tonight and it was so good! I did add a little basil to the filling. I saw it on Pinterest and it is on The Girl Who Ate Everything Blog. 

You just have to try it!

Healthy Spinach Lasagna Rolls

Yield: 9 lasagna rolls
Serving Size: 1 roll
Calories per serving: 224 calories; 6 WW Points Plus (see Note)

Ingredients
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
 
Instructions

• 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.

Notes

Adjust calories and points if you add chicken. adapted from Skinny Taste
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2.2

Healthy Spinach Lasagna Rolls

Yield: 9 lasagna rolls

Serving Size: 1 roll

Calories per serving: 224 calories; 6 WW Points Plus (see Note)

Ingredients

• 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

This season, try a Cheesy Sausage Spread

Instructions

1. 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.
2. 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.
3. 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.
4. To serve, ladle a little sauce on the plate and top with lasagna roll.

Notes

Adjust calories and points if you add chicken. adapted from Skinny Taste

Read more at http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html#chpVQQfLhLo1xv73.99

Healthy Spinach Lasagna Rolls

Yield: 9 lasagna rolls

Serving Size: 1 roll

Calories per serving: 224 calories; 6 WW Points Plus (see Note)

Ingredients

• 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

This season, try a Cheesy Sausage Spread

Instructions

1. 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.
2. 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.
3. 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.
4. To serve, ladle a little sauce on the plate and top with lasagna roll.

Notes

Adjust calories and points if you add chicken. adapted from Skinny Taste

Read more at http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html#chpVQQfLhLo1xv73.99

Healthy Spinach Lasagna Rolls

Yield: 9 lasagna rolls

Serving Size: 1 roll

Calories per serving: 224 calories; 6 WW Points Plus (see Note)

Ingredients

• 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

This season, try a Cheesy Sausage Spread

Instructions

1. 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.
2. 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.
3. 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.
4. To serve, ladle a little sauce on the plate and top with lasagna roll.

Notes

Adjust calories and points if you add chicken. adapted from Skinny Taste

Read more at http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html#chpVQQfLhLo1xv73.99

Ingredients

• 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

This season, try a Cheesy Sausage Spread

Instructions

1. 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.
2. 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.
3. 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.
4. To serve, ladle a little sauce on the plate and top with lasagna roll.

Notes

Adjust calories and points if you add chicken. adapted from Skinny Taste

Read more at http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html#chpVQQfLhLo1xv73.99

Ingredients

• 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

This season, try a Cheesy Sausage Spread

Instructions

1. 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.
2. 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.
3. 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.
4. To serve, ladle a little sauce on the plate and top with lasagna roll.

Notes

Adjust calories and points if you add chicken. adapted from Skinny Taste

Read more at http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html#chpVQQfLhLo1xv73.99