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

2 Ingredient Cookies - Yep, only 2!

I saw this recipe today and thought "This is so easy!". And I like easy. Only 2 ingredients! Wow! And I have the 2 ingredients in my kitchen! And it is healthy! Double Wow! No feeling guilty eating these cookies!

I am going to make these cookies today. It is cold and windy outside. These cookies will warm up the house and put that beautiful cookie smell in the air. I can'it wait!

This recipe comes from the The Burlap Bag . This is the recipe from their site.

Yes. For real. Two ingredients. (Yes, you can add other things if you want… but you don’t HAVE to!) I made this up after seeing a “healthy breakfast cookie” that wanted me to add eggs, applesauce, baking soda, etc and I said NO!

And also, I hate those “two/three ingredient” recipes where one of the ingredients is a boxed cookie mix. and the other is a can of pie filling. CMON PEOPLE.

Ingredients:

2 large old bananas
1 cup of quick oats

Mix those two together. Old bananas are amazing for this, but you can use fresh ones too. I buy a bunch of bananas, let them get old on my counter, and then stick ‘em all in the freezer.

Then add in what sounds yummy to you! (or nothing!) We love:
-a handful of chocolate chips
-crushed walnut pieces
-cinnamon
-raisins

Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies won’t hold together very well. The ones in these photos have a handful of chocolate chips, a teaspoon or two or cinnamon, and 1/4ish a cup of crushed walnuts.

We made 16 cookies with those measurements. We cook them at 350 degrees for 15 minutes on a GREASED cookie sheet. Don’t forget the greased part…. I did once and had to scrub my pan forever.

pre-mixing.

post-mixing. You can still see the chunks of ‘nanas.

pre-cooking.

post-cooking. check out those walnut chunks!

These cookies taste most amazing right out of the oven. But still great later. I wouldn’t even know if they taste great 2 days later because they’ve never lasted that long.

Sometimes we’ll make 16 “cookies”. And we’ll eat them all for lunch. I know what you’re thinking… WOW lauren you’re gonna be 500 pounds if you keep eating 8 cookies. But think about what went in these cookies! If I ate 8 cookies, I’ve had: 1 banana, 1/2 cup of oats, and half a handful of chocolate chips and walnuts. Amazing. Leave out the chocolate chips and they are all health.

This cake sounds so good and it is healthy!!! It uses a box cake mix (makes it faster). What more could you want?

Photo by: Taste of HomeLemon Cake Recipe

Lemon Cake Recipe

Prep: 20 min. Bake: 25 min. + cooling
Yield: 15 Servings
Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 1 package (3 ounces) lemon gelatin
• 1 cup plus 2 tablespoons water
• 4 egg whites
• 1/3 cup unsweetened applesauce
• 1 tablespoon canola oil
• 1 teaspoon lemon extract
• 4 drops yellow food coloring, optional

LEMON GLAZE:

• 1-1/2 cups confectioners' sugar
• 1/3 cup lemon juice

Directions

• In a large bowl, combine the cake mix, gelatin, water, egg whites, applesauce, oil, lemon extract and food coloring if desired; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until edges are lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
• Meanwhile, for glaze, in a small bowl, combine confectioners' sugar and lemon juice until smooth. Drizzle about a third of glaze over cake; carefully spread evenly. Repeat with remaining glaze. Cool completely. Yield: 15 servings.

Nutritional Analysis:1 piece equals 225 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 266 mg sodium, 43 g carbohydrate, trace fiber, 3 g protein.

Originally published as Lemon Cake in Light & Tasty April/May 2005, p27