Gina's Weight Watcher Recipes Servings: 9 • Serving Size: 1 roll
- Carbohydrate 22.2313932187733 g
- Cholesterol 46.3844444444444 mg
- Fat 2.35224805895111 g
- Fiber 2.42708570653817 g
- Protein 7.41002650638222 g
- Saturated Fat 0.782727353866667 g
- Serving Size 1 1 Serving (216g)
- Sodium 626.290003712 mg
- Sugar 19.8043075122352 g
- Trans Fat 0.550540178506666 g
- Calories 134 calories
Step-by-step
- 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. Makes 9 rolls.
- To serve, ladle a little sauce on the plate and top with lasagna roll.
Limited counter space challenges any assembly-line pasta dish, but laying cooked noodles flat on wax paper prevents tearing and keeps starches from sticking together before filling. Spread precisely one-third cup of the ricotta and spinach mixture across each noodle to maintain structural integrity during rolling. Squeeze thawed frozen spinach through a fine-mesh strainer until entirely dry; excess moisture breaks down the curd structure of fat-free ricotta and thins the filling. Baking covered with foil at 350 degrees Fahrenheit for 40 minutes traps steam, heating the interior without drying the exterior pasta edges. Remove the foil during the final five minutes if browning the single tablespoon of part-skim mozzarella is desired. Whole-milk ricotta or full-fat mozzarella can replace the fat-free dairy components directly, though higher-fat cheeses release more liquid during baking and require a longer draining time for the spinach. Assembled unbaked rolls freeze successfully for up to one month when wrapped tightly in plastic and aluminum foil; thaw them completely in the refrigerator overnight before baking.
