Enjoy lasagna rolled up into fantastic spinach lasagna rolls! This dish is light and hearty all at the same time and one of my kids’ favorites.
Sometimes I have a really hard time getting my kids to eat veggies. This is one of those recipes that I secretly do my evil laugh while they eat it. Full of veggies, low in calories, and so full of flavor they have no idea they’re eating something healthy. It’s a beautiful thing! Each lasagna roll has 224 calories and 6 Weight Watchers points. Can’t beat that!
Spinach Lasagna Rolls
Servings: 9 lasagna rolls
Calories: 224kcal
Ingredients
- 9 lasagna noodles cooked
- 1 10 oz package frozen chopped spinach, thawed and completely drained
- 1 15 oz container fat free ricotta cheese
- 1/2 c. grated Parmesan cheese
- 1 egg
- 1/2 tsp. minced garlic
- 1/2 tsp. dried Italian seasonings
- salt and fresh pepper
- 1 chicken breast cooked and diced (omit for vegetarian option)
- 32 oz. spaghetti sauce
- 9 Tbsp. part skim mozzarella cheese shredded
Instructions
- Preheat the oven to 350°F.
- Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken (if using), and salt and pepper in a medium bowl. Pour about 1 cup of the spaghetti sauce on the bottom of a 9×13 glass baking dish.
- Place a piece of wax paper on the counter and lay out the lasagna noodles. Make sure they are dry by patting them with a paper towel. Take 1/3 cup of the 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 Tbsp. of mozzarella cheese. Cover the baking dish tightly with aluminum foil and bake for 40 minutes, or until the cheese melts. Serve hot.
Notes
6 Weight Watchers points
adapted from Skinny Taste
Kitchen tools and gadgets needed for this recipe:
Don’t miss some of my other favorite low-cal meals!
Slow Cooker Ham and Potato Soup
Alli is the food blogger and photographer behind Cupcake Diaries. Nestled in Northern Utah with her four young boys, hubby, and a full pantry, she loves baking all kinds of treats as well as quick and easy meals for her family. What started out as sharing a few recipes with family members here and there soon turned into a full-functioning recipe blog with readers from all around the world! Alli is a full-time mom who enjoys music, holidays, and spending time with her family.
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Meg {henninglove} says
i love skinnytaste and these spinach lasagna rolls look delicious!
PETER HORGAN says
I SAY WOW ALL THE FOOD HERE IS THE BEST BEAUTIFUL GOOD GOOD GORGEOUS YUM YUM NICE FOOD
Alli says
Thanks so much, Peter!
Bob Hadd says
I’m going to cook this with Alfredo sauce.
Alli says
Bob, that is a fantastic idea! Please let me know how it turns out!
Nancy Holdener says
How can you use 1/3 of the sauce and then finish 8 more. Is this an error in the recipe? Please hurry, I want to try this recipe.
Alli says
The rest of the sauce is used to ladle over the top of each roll. They won’t all be completely covered and it won’t be used when rolling up each roll. Just to ladle on top of each individual roll.
Nancy Holdener says
Actually I wasn’t talking about the sauce. The recipe says to use 1/3 of the ricotta mixture on 1 piece of lasagna. While I was typing this note I realized my mistake. It says 1/3 CUP not 1/3 of the ricotta mixture. Thank you for answering so quickly. I figured I’d leave the part of the note I was typing so you could plainly see MY error. Thanks..
Terri MacKay says
I’m not a big spinach fan, so I used kale. I chopped it into small pieces and steamed it down and used it in place of the spinach. DELICIOUS!!!
Alli says
That’s great, Terri! Thanks so much for letting me know how it turned out. I’ll have to try it with kale!
Tori says
Does this item freeze well to reheat later?
Alli says
I have never tried freezing these. But my guess is that they would freeze well.