Lasagna Rolls with Vegetables
lasagna rolls with vegetables
These are three points each on weight watchers Serves 9 people
These are three points each on weight watchers Serves 9 people Cheese and spinach-stuffed lasagna bundles are smothered in a delicious marinara sauce. They’re easy to serve, provide built-in portion control, and are bound to be a favorite with kids and adults alike.
Ingredients
- Uncooked lasagna noodles
- 6 item s
- 14 personal points
- Olive oil
- 1 tsp
- 1 personal points
- Onion
- 1 medium chopped
- personal points
- Bell pepper
- 1 item s, medium, yellow, seeded and finely chopped
- personal points
- Water
- 1/3 cup s
- personal points
- Part skim ricotta cheese
- 1 cup s
- 13 personal points
- Chopped frozen spinach
- 5 oz thawed and squeezed dry
- personal points
- Basil
- 1/4 cup s, chopped fresh
- personal points
- Grated Parmesan cheese
- 2 Tbsp
- 2 personal points
- Egg
- 1 large egg s, lightly beaten
- personal points
- Fat free mozzarella cheese
- 1/2 cup s
- 1 personal points
- 365 Everyday Value Organic Fat Free Marinara Pasta Sauce
- 16 oz
- personal points
Instructions
- Cook the lasagna noodles according to package directions. Drain and rinse the noodles and lay them flat on wax paper.
- Heat oil in a large nonstick skillet over medium-high heat. Add the onion, and bell pepper and cook. Stir in the marinara sauce and water; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened and the flavors blend, about 5 minutes.
- Preheat the oven to 375°F. Meanwhile, combine the ricotta, spinach, basil, Parmesan, egg, in a medium bowl. Spread the ricotta mixture over the length of each noodle and roll up from one short end.
- Spread half of the vegetable mixture in the bottom of an 8 x 12-inch baking dish. Add the rolls. Top with the remaining mixture. Cover with foil and bake 30 minutes. Remove the foil and sprinkle with the mozzarella. Bake until heated through and the top is golden, about 10 minutes longer.
- Serving size: 1 roll
