I will be making these again.
I found the recipe on:
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 roll • Calories: 224.9 • Points: 4 ww pts
Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g •
- 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
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.
Here are my ingredients:
Cooking the noodles:
Ingredients for the filling:
Filling all mixed up and ready to go:
Sauce at the bottom of the pan:
My noodles all dry and ready for the filling:
Yummy filling on the noodles:
Rolled and almost ready to cook:
Final touch before putting them in the oven:
40 minutes later and they are done:
Ready to eat: