Black Bean Lasagna Rolls Oamc Ww
Elevate your dinner routine with these hearty and wholesome Black Bean Lasagna Rolls! Perfect for meal prep (OAMC) and designed with Weight Watchers (WW) in mind, this recipe combines tender lasagna noodles rolled around a flavorful filling of black beans, low-fat ricotta, fresh spinach, and aromatic herbs like basil and oregano. Topped with a tangy tomato sauce, shredded mozzarella, and baked to perfection, these rolls deliver all the cozy comfort of lasagna in a convenient, portion-controlled package. Whether served fresh or frozen for later, these vegetarian lasagna rolls are a satisfying, family-friendly dish you'll love to have on hand.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 cups Black beans
- 1 cup Low-fat ricotta cheese
- 1.5 cups Shredded mozzarella cheese
- 1.5 cups Canned diced tomatoes
- 1 cup Tomato sauce
- 2 cups Fresh spinach
- 2 teaspoons Minced garlic
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Cook lasagna noodles according to package directions until al dente. Drain, rinse with cold water, and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool.
In a large mixing bowl, combine black beans, cooked spinach, ricotta cheese, 0.5 cups of shredded mozzarella, dried basil, dried oregano, salt, and black pepper. Mix well to form the filling.
Preheat your oven to 375°F (190°C).
Lay each lasagna noodle flat on a clean surface. Spoon about 3 tablespoons of the filling onto each noodle and spread it evenly. Roll up the noodle tightly from one end to the other.
In a separate bowl, mix together the canned diced tomatoes and tomato sauce. Spread a thin layer of this tomato mixture on the bottom of a 9x13-inch baking dish.
Place the lasagna rolls seam-side down in the baking dish. Pour the remaining tomato mixture evenly over the rolls.
Sprinkle the remaining 1 cup of shredded mozzarella over the top of the rolls.
Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the lasagna rolls cool for 5 minutes before serving.
For OAMC, let the cooked rolls cool completely, then individually wrap each roll in plastic wrap and place them in a freezer-safe container. When reheating, bake in a 350°F oven until warmed through, about 20-25 minutes.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 7.5 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 497 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
