Monday, September 20, 2010

Spinach Lasagna Rolls

After a long summer of consuming too many things like ultimate BLTs and blue cheese stuffed burgers I have decided it is about time to get rid of the pesky extra 10 pounds that have taken up residence on me for the past two years. I call it my post-wedding weight. So, I am starting up weight watchers again as I have had success with it in the past. I will be posting lots of weight watchers friendly recipes for the next few months. Of course, I will still make some treats here and there, I will just have to pawn them off on my co-workers and friends (I am sure they won't mind).

Please let me know of any blogs with good, healthy recipes!

This recipe is from one of my all time favorite skinny recipe sites, Gina's skinnytaste.com. These individual lasagnas are fun to make and only 4 points each. Although you can tell they are low calorie, they taste good and are actually quite filling. They also freeze well and make a great hot lunch.


Ingredients:
9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce (recipe follows)
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.


To serve, ladle a little sauce on the plate and top with lasagna roll.



Servings: 9
Serving size: 1 roll
Calories per serving: 225
Points: 4

Tomato Sauce

Ingredients:
2 (28 oz) cans imported tomatoes
3 cloves garlic, smashed
1 tbsp olive oil
1/2 large onion finely chopped
1 cup carrots, finely chopped
1/2 cup fat free chicken stock
fresh basil

Directions:
Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft. Add tomatoes and chicken broth and simmer 45 minutes on low.

Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes).
Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.

11 comments:

Kimchi said... [Reply to comment]

GREAT photos! You have a great eye. I wish I could take photos, but even if you handed me the best camera in the world, I wouldn't have the artistic eye to pull anything off.

Putting you on my blogroll!

Pam said... [Reply to comment]

I love this recipe. It looks delicious and so beautiful.

mrs. lusher said... [Reply to comment]

I don't care that they taste healthy, they look goooood!

Hila said... [Reply to comment]

GreenLiteBites is a great healthy recipe blog. Take a look, I hope you find it useful!

Christina said... [Reply to comment]

@Hila Thanks, looks like they have some great recipes!

MySaggyButt said... [Reply to comment]

I'm going to try this recipe for sure! It looks delicious! I gained 20 lbs. after I got married a couple of years ago and just lost it this year on Weight Watchers. Can't wait to see what other yummy skinny recipes you find!

Stephanie said... [Reply to comment]

Fabulous! This is my favorite way to make lasagna. Since it's only the husband and I, it's built in portion control! I made one over the weekend with zucchini and roasted peppers in the filling. Deeeelicious. :)

Jaime said... [Reply to comment]

When you freeze them, do you cook them first or freeze them after assembly? I am making them for a crowd tomorrow and I'm not sure how many to make for them (big boys will probably eat more than 1!), so I'd love to be able to freeze any extras.

Christina said... [Reply to comment]

@Jaime You can freeze them both ways. You can assemble everything (except the cheese on top) and then freeze until ready to cook or you can cook it first and freeze your leftovers. I hope you enjoy them!

Iron Chef Shellie said... [Reply to comment]

Oh yum! it looks so good! I'll have to try it, much easier than piping cannelloni.

Anonymous said... [Reply to comment]

Made this recipe tonight and modified to for my lactose intolerant self and it was sooooo good. It was easy and it came out looking exactly like the picture. Thanks for posting this recipe.

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