Post by Loupy on Mar 7, 2017 2:43:29 GMT -7
Healthy Spinach Lasagna Rolls
From: Gina @ www.skinnytaste.com/
Perfectly portioned individual lasagnas. This is one of those family friendly recipes everyone in your home will love. A great way to get your kids to eat spinach too. I personally find one to be filling for me, served with a garden salad on the side. My husband can easily eat three.
Serves: 9 lasagna rolls
Ingredients
9 lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
1 (15 ounce) container fat free ricotta cheese
½ cup grated Parmesan cheese
1 egg
½ teaspoon minced garlic
½ teaspoon dried Italian seasonings
salt and fresh pepper
32 oz low sugar 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 ⅓ 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.
To serve, ladle a little sauce on the plate and top with lasagna roll.
Nutritional Information
Serving Size: 1 roll • Points+: 6 pts • Smart Points: 6
Calories: 224.9 •
Fat: 5.1 g •
Fiber: 3.4 g •
Protein: 13.0 g •
Carbs: 31.5
From: Gina @ www.skinnytaste.com/
Perfectly portioned individual lasagnas. This is one of those family friendly recipes everyone in your home will love. A great way to get your kids to eat spinach too. I personally find one to be filling for me, served with a garden salad on the side. My husband can easily eat three.
Serves: 9 lasagna rolls
Ingredients
9 lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
1 (15 ounce) container fat free ricotta cheese
½ cup grated Parmesan cheese
1 egg
½ teaspoon minced garlic
½ teaspoon dried Italian seasonings
salt and fresh pepper
32 oz low sugar 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 ⅓ 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.
To serve, ladle a little sauce on the plate and top with lasagna roll.
Nutritional Information
Serving Size: 1 roll • Points+: 6 pts • Smart Points: 6
Calories: 224.9 •
Fat: 5.1 g •
Fiber: 3.4 g •
Protein: 13.0 g •
Carbs: 31.5
