Monday, November 5, 2012

Spinach Lasagna Rolls

I've been eyeing this recipe for quite some time and finally decided to add it to my Sunday prep.  I didn't want to post about it until I had a chance to eat it myself, and I have to say, it's a winner. In fact, every single recipe of Gina's from Skinnytaste that I've made in the last few months has been fantastic.  I'm adding so many amazing things to my prep rotation and it feels good! With that said, I'll continue to document them here so that I have them available for my own reference as well as referencing to those of you that read here!



I also prepped another soup recipe that I'll be sharing tomorrow.  Looks good, doesn't it?? I love the ease of looking into my refrigerator and deciding which container I will grab for my lunch (or dinner) that day.  Prepping on Sunday takes away the CONSTANT guesswork that I suffered during my earlier weight loss journey years.  Prep is a giant key to a healthy lifestyle and I'm happy to be in that groove and helping you get there as well! 

Okay, so those lasagna rolls...Oh my! Not only were they simple and easy to prepare, they are delicious. They portion out so perfectly that I HAD to try them! I knew the kids would love them as well.  Served alongside a large mixed greens salad with a simple lemon juice, garlic, EVOO dressing and this was just a blissful dinner! My kids gobbled up their roll and the hubs couldn't stop talking about it! So, a winner? YES! Gina also has a few other lasagna roll ideas and she just posted a Mushroom Kale version that you should check out as well! YUM! 

Spinach Lasagna Rolls (from Skinnytaste)
Gina's Weight Watcher Recipes
Servings: 9 Serving Size: 1 roll Old Points: 4 pts Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g Fiber: 3.4 g Protein: 13.0 g Carbs: 31.5

Ingredients:
  • 9 lasagna noodles, cooked
  • 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
  • 1 egg
  • salt and fresh pepper
  • 32 oz tomato sauce
  • 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Directions:

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over 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 tbsp mozzarella cheese. Put foil over baking dish 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.

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