Lasagna Rolls Ww
Transform your weeknight dinner rotation with these crowd-pleasing Lasagna Rolls WW, a lighter, portion-controlled twist on the classic Italian favorite. Packed with creamy part-skim ricotta, melty mozzarella, and nutrient-rich fresh spinach, these individual rolls are as wholesome as they are indulgent. Each lasagna noodle is lovingly spread with a rich cheese mixture, rolled, and baked to perfection in a savory marinara sauce, creating a comforting dish that's both satisfying and Weight Watchers-friendly. With only 25 minutes of prep time and a bubbling, golden finish, these lasagna rolls are the perfect blend of convenience and flavor. Garnish with fresh basil for a pop of color and serve them warm for a hearty yet balanced meal that’s sure to impress!
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Recipe Information
Ingredients
- 8 sheets Lasagna noodles
- 1.5 cups Part-skim ricotta cheese
- 1 cup Shredded part-skim mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 2 cups Fresh spinach
- 1 large Egg
- 2 cloves Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 cups Marinara sauce (low-sodium, no added sugar)
- 1 as needed Cooking spray
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain, rinse with cold water, and lay them flat on a clean surface.
In a large mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella, Parmesan, egg, minced garlic, salt, pepper, and chopped spinach. Mix well until thoroughly combined.
Spray a 9x13-inch baking dish with cooking spray. Spread 1/2 cup of marinara sauce evenly across the bottom of the dish.
Take one lasagna noodle and spread 2-3 tablespoons of the ricotta mixture evenly across its surface. Roll the noodle tightly from one end to the other and place it seam-side down in the prepared baking dish.
Repeat the process with the remaining noodles and filling, arranging the rolls in a single layer in the dish.
Pour the remaining marinara sauce evenly over the lasagna rolls, ensuring they are fully covered.
Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let the rolls rest for 5 minutes before serving.
Garnish with fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
2902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 3828 mg | 166% | |
| Total Carbohydrate | 408.8 g | 149% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 52.0 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2177 mg | 167% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2960 mg | 63% | |
*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.
