I love it when I can find a low calorie dish that isn’t normally listed in the “healthy” category. And even better when the meal tastes SO good! This recipe for Spinach Lasagna Rolls comes from Gina at Skinny Taste. Her recipe blog is perfect if you’re looking for healthy meals for your family. This recipe is a great way to get the kiddos to eat spinach, too.
Each roll has 224 calories and 6 Weight Watchers points. I got lazy and used a cup of shredded rotisserie chicken instead of a diced chicken breast so the calorie count is a bit higher.
Spinach Lasagna Rolls
Ingredients (makes 9 rolls)
- 9 lasagna noodles, cooked
- 1 (10 oz) package frozen chopped spinach, thawed and completely drained
- 1 (15 oz) container fat free ricotta cheese
- 1/2 c. grated Parmesan cheese
- 1 egg
- 1/2 tsp. minced garlic
- 1/2 tsp. dried Italian seasonings
- salt and fresh pepper
- 1 chicken breast, cooked and diced
- 32 oz. spaghetti sauce
- 9 Tbsp. part skim mozzarella cheese, shredded
Preheat the oven to 350 degrees. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Make sure the spinach is completely drained. Pour about 1 cup of the spaghetti sauce on the bottom of a 9x13 glass baking dish.
Place a piece of wax paper on the counter and lay out the lasagna noodles. Make sure they are dry by patting them with a paper towel. Take 1/3 cup of the ricotta mixture and spread evenly over a 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. of mozzarella cheese. Cover the baking dish tightly with aluminum foil and bake for 40 minutes or until the cheese melts. To serve, ladle sauce onto a plate and top with a lasagna roll.
