Lasagna Rolls Ww Recipes

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EASY LASAGNA ROLLS

This is a great quick recipe that's meatless and light. You can lighten it even more by using lower fat ingredients. Great for kids to make! This is a microwave recipe, but can be made in the oven. Also, ricotta cheese is easily substituted for the cottage cheese, if you prefer!

Provided by Charmie777

Categories     Kid Friendly

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



Easy Lasagna Rolls image

Steps:

  • Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley.
  • Place one lasagna noodle on work surface.
  • Spread 1/3 cup cheese mixture on noodle evenly.
  • Roll up tightly like a pinwheel.
  • Place seamside down in microwave-safe baking pan, that has 2 cup of spaghetti sauce in bottom.
  • Continue until with remaining ingredients.
  • Cover rolls with remaining sauce and sprinkle with additional mozzarella cheese.
  • Cover with microwave-safe wrap and microcook on high 10-20 minutes, until cheese is melted.

12 lasagna noodles, cooked, drained
2 cups cottage cheese (or ricotta cheese)
1 1/2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese
2 eggs
2 tablespoons parsley, chopped
1 (32 ounce) jar spaghetti sauce
1 -2 cup mozzarella cheese, shredded, for topping

LASAGNA ROLLS

Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 17



Lasagna Rolls image

Steps:

  • To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
  • Preheat the oven to 450 degrees F.
  • Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  • Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
  • Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

LASAGNA ROLLS (WW)

This is a very good old Weight Watchers recipe (when they had exchanges) but I think if following the WW flex plan it is about 9 points. Recipe source: Weight Watchers Quick Start Program Book

Provided by ellie_

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9



Lasagna Rolls (Ww) image

Steps:

  • Preheat oven to 350-degrees F.
  • Spray individual casseroles with Pam and set aside (or use a larger baking pan large enough for all lasagna rolls to fit in one pan (13 x 9).
  • In a bowl combine ricotta, mozzarella, 2 tablespoons Parmesan and spices.
  • On a damp towel or plastic wrap place one lasagna noodle - spoon 1/8th of the cheese mixture lengthwise in center of noodle, and roll noodle starting with narrow end to enclose filling. Repeat with remaining noodles and cheese mixture.
  • Place 2 rolls in each prepared baking dish (or in the larger pan) and spoon 2 tablespoons of tomato sauce over each roll; sprinkle with 3/4 teaspoon of Parmesan and bake for 30-45 minutes (if using the larger pan it will take longer to cook - 45-60 minutes). Garnish with parsley if desired.

Nutrition Facts : Calories 375.1, Fat 12.8, SaturatedFat 6.7, Cholesterol 140.4, Sodium 600.5, Carbohydrate 42.6, Fiber 2.4, Sugar 4, Protein 22

1 cup part-skim ricotta cheese
2 eggs, beaten
2 ounces mozzarella cheese, shredded (I use part-skim)
4 tablespoons parmesan cheese, shredded, divided
1/4 teaspoon oregano
1/4 teaspoon basil
1 dash garlic powder
8 lasagna noodles, cooked according to package directions
1 cup tomato sauce

LASAGNA ROLLS

Think mini-manicotti, without as much hassle to fill. I heard about a dish with such a name, and, though I had no idea how it was actually done, I used my experience with lasagna and stuffed shells to do what I felt would work out well.

Provided by Aequin

Categories     Pork

Time 1h15m

Yield 20 rolls, 6 serving(s)

Number Of Ingredients 12



Lasagna Rolls image

Steps:

  • Preheat oven to 350°F You might want to preheat later in the preparation depending on your oven.
  • Cook noodles per package directions. Keep to the long side of the suggested cooking time.
  • Meanwhile, cook sausage at medium-high heat, browning it without regard for fully cooking it. Once it browns, reduce heat and roughly cut into ½" pieces. Then, drain or reduce the fluid in the pan.
  • When the noodles finish cooking, retain ½ cup of starchy pasta water, and drain, -not- rinse, noodles. Shake the colander about once every 2-3 minutes to keep them from sticking. When they are cool enough to handle, hang them over the side of the colander to help keep them separate.
  • Add the starchy pasta water, onions, and garlic to the sausage. Cover and cook at low heat until the onions and garlic are good and soft and the sausage is nearly fully cooked (no pink visible).
  • Uncover the pan and reduce, not drain, the fluid almost completely. Remove from heat.
  • While sausage mixture cools, combine the salt, pepper, egg, and all cheeses -except- the grated parmesan in a medium mixing bowl. Mix thoroughly.
  • After sausage mixture cools, combine it with the cheese mixture in the mixing bowl and mix well.
  • Lay out ½ cup of the tomato sauce in the bottom of a 13" x 9" baking dish.
  • Prepare rolls: cut lasagna in half width-wise, then spoon in about 2 tablespoons of the sausage-cheese mixture onto one end of the cut noodle. It should take up about one-third of the length. Then, wrap the noodle around and over the mixture, then itself, and place in the baking pan with the seam facing down. The noodle should stick to itself a little since it wasn't rinsed. Repeat for the remaining 19 rolls.
  • Scatter any remaining sausage-cheese mixture over the rolls, then evenly pour the remaining tomato sauce over them. Add grated parmesan atop the tomato sauce.
  • Cover with aluminum foil and bake for 20 minutes.
  • Remove foil and bake for another 10 minutes. You might want to broil it for another few minutes at the end, per your preference.
  • Let cool for 10-15 minutes before serving.

Nutrition Facts : Calories 758.4, Fat 47.7, SaturatedFat 18, Cholesterol 178.8, Sodium 1432.6, Carbohydrate 35.3, Fiber 1.5, Sugar 1.9, Protein 44.4

8 ounces dry lasagna noodles (10 pieces)
1 lb mild sausage
1 medium onion, chopped into 1/2-inch pieces
4 small garlic cloves, minced
1/4 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
1/4 cup parmesan cheese, grated
15 ounces part-skim ricotta cheese
24 ounces roasted tomato and garlic pasta sauce
1 egg
1/2 teaspoon sea salt
1/4 teaspoon fresh coarse ground black pepper

LASAGNA ROLL UPS

This is a good freeze and eat later meal. It uses tofu, but you'd never know it! My cooking co-op loved this recipe! You can individually freeze the roll ups on a cookie sheet and place in a freezer bag.

Provided by BETTIE

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 12

Number Of Ingredients 7



Lasagna Roll Ups image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
  • In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
  • Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
  • Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

Nutrition Facts : Calories 455 calories, Carbohydrate 42.2 g, Cholesterol 48.3 mg, Fat 18.7 g, Fiber 4.5 g, Protein 31.3 g, SaturatedFat 9 g, Sodium 775 mg, Sugar 7.8 g

1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce

BEEFY LASAGNA ROLL-UPS

I made this recipe and my daughter loved it. This is how I make it, but you can always add to it to make it your own.

Provided by Jenny

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 12



Beefy Lasagna Roll-Ups image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through, about 8 minutes. Drain and pat noodles dry with paper towels.
  • Brown ground beef and onion in a large skillet over medium heat, breaking the meat into crumbles as it cooks, about 10 minutes. Pour pasta sauce into beef mixture and stir garlic powder, basil, parsley, chives, oregano, and nutmeg into beef and sauce.
  • Spread half of the beef sauce into a 2-quart casserole dish and sprinkle with 1 cup Cheddar cheese.
  • Lay a lasagna noodle out onto a lightly floured work surface and spread with 2 tablespoons cream cheese. Spread 2 tablespoons ground beef sauce onto noodle; roll noodle and place with seam side down atop cheese in casserole dish. Repeat with remaining noodles. Sprinkle remaining beef sauce and 1 cup Cheddar cheese over noodle rolls.
  • Bake in the preheated oven until cheese and sauce bubble, 10 to 15 minutes.

Nutrition Facts : Calories 575 calories, Carbohydrate 40.5 g, Cholesterol 115.5 mg, Fat 30.2 g, Fiber 4.6 g, Protein 34.6 g, SaturatedFat 15.8 g, Sodium 980.3 mg, Sugar 15.8 g

6 lasagna noodles
1 pound extra-lean ground beef
1 small onion, finely diced
1 (28 ounce) jar pasta sauce
1 tablespoon garlic powder
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried chives
⅛ teaspoon dried oregano
1 pinch ground nutmeg
2 cups shredded yellow and white marbled Cheddar cheese, divided
1 (8 ounce) package light cream cheese, softened

LASAGNA ROLL-UPS

Build lasagna in a new way with these Lasagna Roll-Ups! With ricotta, ground beef and mozzarella cheese, Lasagna Roll-Ups are a fun way to eat this dish!

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 9 servings

Number Of Ingredients 8



Lasagna Roll-Ups image

Steps:

  • Heat oven to 350°F.
  • Brown meat in large skillet sprayed with cooking spray on medium heat; drain. Return meat to skillet.
  • Combine pasta sauce and A.1. Add half the pasta sauce mixture to meat; stir. Reserve remaining pasta sauce mixture for later use.
  • Spray 8-inch square baking dish with cooking spray. Mix egg, ricotta and 1/4 cup Parmesan until blended. Spread about 2 Tbsp. ricotta mixture onto each noodle; top with about 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella. Roll up, starting at one short end of each noodle. Place, seam sides down, in prepared baking dish.
  • Top with reserved pasta sauce mixture and remaining cheeses; cover.
  • Bake 45 min. or until hot and bubbly.

Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

1 lb. lean ground beef
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/4 cup A.1. Original Sauce
1 egg, beaten
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT Grated Parmesan Cheese, divided
9 lasagna noodles, cooked
2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

LASAGNA (WW)

Make and share this Lasagna (Ww) recipe from Food.com.

Provided by ellie_

Categories     Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 5



Lasagna (Ww) image

Steps:

  • Preheat oven to 375 degrees F.
  • Spray 9 x 13 inch pan with Pam.
  • Spray skillet with Pam and set over medium high heat. Add beef and salt and pepper (1/4 teaspoon each) and cook stirring breaking up the meat for 10 minutes or until browned. Drain off any fat.
  • In bottom of prepared pan spead about 1 cup of sauce, to pwith 4 lasagna noodles, half of the beef, 1 1/4 cups ricotta.
  • Cover with 1 cup sauce and repeat layers.
  • Top with 1 cup sauce and repeat layers.
  • Cover with remaining 1 cup sauce and mozzarella.
  • Cover with foil (sprayed with Pam) and bake for 30 minutes. Remove foil and bake for another 15 minutes. Remove from oven and let sit for 15 minutes from cutting into 8 squares.

1 1/2 lbs ground beef
4 cups marinara sauce
1 (8 ounce) box no-boil lasagna noodles (I used 12 regular lasagna noodles without problems)
2 1/2 cups fat-free ricotta cheese
1 1/4 cups reduced-fat mozzarella cheese, grated

LASAGNA ROLLS (MICROWAVE)

Make and share this Lasagna Rolls (Microwave) recipe from Food.com.

Provided by Chef MB

Categories     Microwave

Time 25m

Yield 8 roll-ups, 4 serving(s)

Number Of Ingredients 9



Lasagna Rolls (Microwave) image

Steps:

  • Crumble the sausage into a 1-quart casserole. Stir in the onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is done and onion is tender.
  • Drain off fat.
  • Stir in beaten egg, cream-style cottage cheese, and grated Parmesan cheese.
  • Spread each lasagna noodle with some of the meat-cheese mixture. Roll up each noodle jelly-roll style, starting with the short edge.
  • Place seam side down in a small greased baking dish.
  • Stir together the pizza sauce and water or dry red wine. Pour over lasagna rolls in the baking dish.
  • Micro-cook, covered, on 100% power for 4 to 5 minutes or till the lasagna rolls are heated through.
  • Sprinkle shredded mozzarella cheese atop the lasagna rolls. Micro-cook,.
  • uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted.

Nutrition Facts : Calories 811.7, Fat 44.2, SaturatedFat 16.5, Cholesterol 194.9, Sodium 2349.4, Carbohydrate 55.9, Fiber 2.3, Sugar 13.3, Protein 45.2

1 lb Italian sausage
1/2 cup onion, Chopped
2 large eggs, Beaten
1 cup cottage cheese
1/4 cup parmesan cheese, Grated
8 lasagna noodles, Cooked
16 ounces pizza sauce
2 tablespoons water or 2 tablespoons dry red wine
1/2 cup mozzarella cheese, Shredded

LASAGNA ROLLS

I got this recipe off the Food Network and made it last weekend. It got 5 stars from my family. This can easily be modified for vegetarians. It is truly an Italian recipe.

Provided by WildCook

Categories     < 4 Hours

Time 1h15m

Yield 12 rolls, 6 serving(s)

Number Of Ingredients 18



Lasagna Rolls image

Steps:

  • For the sauce, melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes.
  • Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.
  • Whisk the salt, pepper, and nutmeg into the bechamel sauce.
  • Preheat the oven to 450°F
  • For the lasagna mixture, whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl.
  • Add a tablespoon or 2 of oil to a large pot of boiling water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
  • Butter a 13x9x2 inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish.
  • Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle. Lay the lasagna rolls seam side down and place in baking dish on top of bechamel sauce. Repeat with the remaining noodles and ricotta mixture.
  • Spoon 1-2 cups of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls.
  • Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes.
  • Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.
  • Add 2 tbsp of grated parmesan and enjoy!

Nutrition Facts : Calories 576.4, Fat 29.2, SaturatedFat 15.9, Cholesterol 117.5, Sodium 1114.9, Carbohydrate 47.9, Fiber 3.2, Sugar 8.2, Protein 30.7

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pinch ground nutmeg
1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup grated parmesan cheese
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 -2 tablespoon olive oil
12 uncooked lasagna noodles
1 -2 cup marinara sauce (Primevera is also good)
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

SKILLET LASAGNA ROLLS

This recipe is great for portion control. Instead of cutting a big chunk of layered pasta from a casserole dish, I just limit myself to one or two rolls.

Provided by JelsMom

Categories     European

Time 30m

Yield 12 rolls, 6 serving(s)

Number Of Ingredients 24



Skillet Lasagna Rolls image

Steps:

  • Prepare marinara: Cook italian sausage (optional) & set aside.
  • Saute onions in large saucepan or pot. Do not brown.
  • Drain liquid from diced tomatoes & pour liquid into saucepan with onions.
  • Add basil, Italian seasoning, oregano, sugar & red pepper.
  • Simmer 30 minutes or until reduced by half.
  • Add all sausage, tomatoes & pimentos, and cook 1 minute until just heated. Remove from heat & set aside.
  • Prepare Rolls: Cook pasta according to package directions. Drain, rinse, return to pot & cover w/ cold water.
  • Heat oil in nonstick skillet over medium heat.
  • Add garlic and cook 20 seconds. Add spinach and cook, stirring often, 3 to 4 minutes. Transfer to bowl.
  • Stir in 2 T mozzarella & 2 T fatfree mozarella, ricotta, parmesan, olives, crushed red pepper, salt and 2/3 c marinara into bowl with spinach mixture.
  • Spread 1 cup of marinara in bottom.
  • Lay out lasagna noodle on plastic cutting board. Spread 1/4 c filling along length of noodle. Roll up and place roll seam side down in large skillet. Repeat with remaining noodles and filling (they will be tightly packed) Spoon remaining marinara over rolls.
  • Cover skillet and bring to simmer over high heat. Reduce & simmer 3-4 minutes.
  • Sprinkle with mozzarella and continue cooking, covered, until cheese is melted.
  • Cheese should be melted and rolls heated through.
  • Can be frozen up to 1 month.

Nutrition Facts : Calories 395.2, Fat 10.9, SaturatedFat 4, Cholesterol 19, Sodium 951, Carbohydrate 59.3, Fiber 6.2, Sugar 15.8, Protein 17.4

2 (14 1/2 ounce) cans diced tomatoes
1 (28 ounce) can crushed tomatoes
1 cup diced red onion
1 garlic clove, minced
3 tablespoons fresh basil, chopped
2 teaspoons italian seasoning
1 tablespoon fresh oregano, chopped
4 1/2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes
1 (2 ounce) jar diced pimentos
1 -2 cup Italian sausage, cooked
2 tablespoons olive oil
3 garlic cloves, minced
15 ounces fat-free ricotta cheese
1 -3 cup chopped spinach
1/2 cup fresh parmesan cheese, shredded
2 tablespoons kalamata olives, finely chopped (optional)
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon sea salt
2 tablespoons shredded part-skim mozzarella cheese
2 tablespoons shredded fat free mozzarella cheese
12 whole grain lasagna noodles
1/4 cup part-skim mozzarella cheese, shredded
1/4 cup fat free mozzarella cheese, shredded

LASAGNA ROLLS

My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. -Mary Lee Thomas, Logansport, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5



Lasagna Rolls image

Steps:

  • Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and, if desired, fennel seed; heat through., Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 549mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.

6 lasagna noodles
1 pound ground beef
1 jar (14 ounces) spaghetti sauce
1 teaspoon fennel seed, optional
2 cups shredded part-skim mozzarella cheese, divided

LASAGNA ROLLS

Make and share this Lasagna Rolls recipe from Food.com.

Provided by MeliBug

Categories     Lunch/Snacks

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14



Lasagna Rolls image

Steps:

  • In a large pot of salted boiling water, cook the lasagna noodles according to package directions. Drain and rinse under cold water. Pat dry with paper towels.
  • Cook the spinach according to package directions, squeeze dry, and chop.
  • In a bowl, combine the spinach, ricotta, 4 tbsp of the parmesan, the sun-dried tomatoes, black olives, italian seasoning, lemon pepper, and red pepper flakes. Add salt to taste.
  • Working with one pasta noodle at a time, smooth an even layer of the filling down on each strip, then roll up to enclose filling. Prepare remaining rolls in the same manner.
  • Spoon a thin layer of sauce into a baking pan, top with the lasagna rolls, seam side down, and cover with remaining sauce. Sprinkle top with the remaining 2 tablespoons of parmesan and bread crumbs and drizzle with a little oil.
  • Bake in the oven for 35-45 minutes, or until bubbling. Garnish with basil.

Nutrition Facts : Calories 685.8, Fat 25.1, SaturatedFat 12.3, Cholesterol 66.8, Sodium 1252.6, Carbohydrate 83.6, Fiber 5.8, Sugar 19.1, Protein 32.4

12 dried lasagna noodles
1 (10 ounce) package frozen leaf spinach
16 ounces ricotta cheese
6 tablespoons freshly grated parmesan cheese
1/4 cup sun-dried tomato packed in oil, minced and drained
2 tablespoons minced black olives
1 teaspoon dried Italian seasoning
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon dried red pepper flakes, double if you like spice
salt
3 cups spaghetti sauce or 3 cups marinara sauce
1 tablespoon dried breadcrumbs
olive oil
basil sprig

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From thepioneerwoman.com


WEIGHT WATCHERS RICOTTA CHEESE RECIPES - THERESCIPES.INFO
hot www.weightwatchers.com. Toss strawberries, blueberries, 2 tablespoons of soda and mint together in a medium bowl; set aside for 10 minutes. Meanwhile, combine ricotta, remaining 2 tablespoons of soda and lemon zest in another bowl; whip with a hand-held mixer until light and fluffy. Stir in sour cream.
From therecipes.info


SPINACH LASAGNA ROLL UPS | DWARDCOOKS 6 WW SP
Combine spinach, ricotta, parmesan, 1/2 cup mozzarella, egg, Italian seasoning, garlic, parsley, nutmeg, kosher salt and optional red pepper flakes in a bowl. Once lasagna noodles are cooked, drain and set aside until they are cool enough to handle. Scoop three tbsp of cheese mixture onto each noodle. Spread the mixture evenly over the noodle ...
From dwardcooks.com


TURKEY AND SPINACH LASAGNA ROLLS | HEALTHY RECIPES | WW …
Spread the ricotta mixture over the length of each noodle and roll up from one short end. Spread half of the turkey mixture in the bottom of an 8 x 12-inch baking dish. Add the rolls.
From weightwatchers.com


CHICKEN PARMESAN LASAGNA ROLLS - DRIZZLE ME SKINNY ...
May 30, 2016 - I was looking to make a new chicken dish and decided to go with these chicken parmesan lasagna rolls. They are super easy to make and the end result is not only delicious but so filling! These are sure to be a family hit! Only 4 smart points per roll! 2-5PP, 4SP blue, 5SP green, May 30, 2016 - I was looking to make a new chicken dish and decided to go with these …
From pinterest.com


LASAGNA ROLLS | GIADZY
For the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Whisk the ricotta, spinach, 1 ...
From giadzy.com


44 WW RICE & PASTA IDEAS IN 2022 | RECIPES, COOKING ...
Jan 26, 2022 - Explore Carol Brough's board "WW Rice & Pasta" on Pinterest. See more ideas about recipes, cooking recipes, food.
From pinterest.ca


PIZZA LASAGNA ROLLS - SKINNY MS.
Preheat the oven to 375 degrees F. Pour 1 cup sauce in the bottom of a 13 x 9-inch casserole pan, set aside. Combine cheeses, pepper, and oregano. Evenly spread cheese mixture over each lasagna roll, retaining 1/2 cup for the top. Drizzle 1 tablespoon sauce over cheese.
From skinnyms.com


SPINACH LASAGNA ROLLS (WW RECIPE) - THESE WERE SOOO ...
Jan 7, 2017 - I love lasagna...but it always takes so long to make. After boiling the noodles, browning the meat, simmering the sauce, mixing up the che... After boiling the noodles, browning the meat, simmering the sauce, mixing up the che...
From pinterest.ca


CHEESE LASAGNA ROLL UPS RECIPE - ALL INFORMATION ABOUT ...
Lasagna Roll Ups with Ricotta Cheese Recipes. 33,231 suggested recipes. Butternut Squash Sausage Lasagna Roll-Ups Jimmy Dean. butternut squash, flour, ricotta cheese, parsley, baby spinach and 11 more. Lasagna Roll Ups Beckies Kitchen. grated Parmesan cheese, firm tofu, ricotta cheese, roll, frozen chopped spinach and 3 more.
From therecipes.info


WEIGHT WATCHERS FRIENDLY LASAGNA - SLAP DASH MOM
How to Make Weight Watchers Lasagna. Cook lasagna noodles to just soft and set aside. While noodles are cooking, heat ground turkey/beef with 1 tsp olive oil, pepper, and parsley in a large skillet over medium-high heat for 8-10 minutes. Add in diced tomatoes and tomato sauce, stir well, and cook another 5 minutes.
From slapdashmom.com


WEIGHT WATCHERS LASAGNA RECIPE | MY CRAZY GOOD LIFE
Prepare your pot: Place a trivet in the bottom of the Instant Pot insert and add 2 cups of water. Carefully lower your lasagna on top of the trivet. Pressure Cook: Close and lock the lid and place the pressure valve in the sealing position. Select Pressure Cook (high pressure) and set the cook time for 35 minutes.
From mycrazygoodlife.com


BEST LASAGNA ROLL-UPS RECIPE - HOW TO MAKE ... - DELISH
Directions. Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain. In a …
From delish.com


ROASTED VEGETABLE LASAGNA ROLLS RECIPE - COOKIN CANUCK
Heat ½ teaspoon olive oil in a medium skillet set over medium heat. Cook the onion until tender, 4 to 5 minutes. Add the garlic and cook for 30 seconds. In a medium bowl, stir together the onion mixture, ricotta cheese, parsley, pepper and ⅛ teaspoon salt. Arrange a few lasagna noodles on a cutting board.
From cookincanuck.com


LASAGNE ROLLS - FOOD NETWORK
Whisk the salt, pepper, and nutmeg into the bechamel sauce. Preheat the oven to 230 degrees C. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite.
From foodnetwork.co.uk


PIZZA LASAGNA ROLL-UPS - EMILY BITES
Instructions. Pre-heat the oven to 350. Lightly mist a 9x13 baking dish with cooking spray and set aside. Boil and salt a large pot of water and cook lasagna noodles according to package instructions. Drain and rinse with cold water. Lay noodles flat on a clean dry surface and set aside. In a mixing bowl, combine the tomato sauce, pizza sauce ...
From emilybites.com


SPINACH LASAGNA ROLL RECIPE - SKINNYTASTE
Instructions. Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish. Cook noodles according to package directions, then drain. Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix. Place a piece of wax paper on the counter and lay out lasagna noodles.
From skinnytaste.com


ZUCCHINI LASAGNA ROLL UPS RECIPE (SLIMMED DOWN) - MAKE IT ...
Starting at one end roll the zucchini slice up ( refer to photo 9 ). Place the zucchini lasagna rolls in the baking dish ( photo 10 ), seam sides toward the edge of the pan for the first row (subsequent rolls till support each other). Repeat until all …
From makeitskinnyplease.com


LASAGNA ROLLS RECIPE
Apr 14, 2019 - Explore Dr. Dinda's board "Lasagna Rolls Recipe", followed by 915 people on Pinterest. See more ideas about lasagna rolls, lasagna rolls recipe, lasagna.
From pinterest.ca


26 LASAGNA ROLLS IDEAS | YUMMY FOOD, FOOD, RECIPES
Sep 6, 2020 - Explore linda noel's board "Lasagna rolls" on Pinterest. See more ideas about yummy food, food, recipes.
From pinterest.ca


CHICKEN PARMESAN LASAGNA ROLLS - DRIZZLE ME SKINNY!
Lay out your noodles and place approx 4 Tbsp of chicken mixture on each noodle, using a knife spread out mixture, Then sprinkle 1 tsp of parmesan cheese on top of mixture and roll noodle up. Place in your casserole dish. Once all 8 rolls are made pour 1 cup of pasta sauce over rolls. Sprinkle your shredded mozzarella, remaining parmesan and ...
From drizzlemeskinny.com


TURKEY AND SPINACH LASAGNA ROLLS | RECIPES | WW USA
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, and nutmeg in a medium bowl. Spread the ricotta mixture over the length of each noodle and roll ...
From weightwatchers.com


CLASSIC LASAGNA | RECIPES | WW USA - WEIGHT WATCHERS
Bake lasagna until cheese melts, about 5 minutes more. Let stand for 15 minutes before slicing into 12 pieces. Let stand for 15 minutes before slicing into 12 pieces. Serving size: 1 piece
From weightwatchers.com


LASAGNA ROLL UPS – WEIGHT WATCHERS - KEEPINGONPOINT
Lay the lasagna noodles flat. Add 1/4 cup of the spinach mixture to each noodle, spreading over the entire noodle. Sprinkle a 1/2 teaspoon of Parmesan cheese over the spinach mixture. Roll up the noodle and place seam side down into a 9×13 pan sprayed with no-stick cooking spray. Repeat with the rest of the noodles.
From keepingonpoint.com


LASAGNA ROLLS (WW) RECIPE - TEXTCOOK
1 cup part-skim ricotta cheeseccc, 2 eggs, beatenccc, 2 ounces mozzarella cheese, shredded (I use part-skim)ccc, 4 tablespoons parmesan cheese, shredded, dividedccc, 1/4 teaspoon oreganoccc, 1/4 teaspoon basilccc, 1 dash garlic powderccc, 8 lasagna noodles, cooked according to package directionsccc, 1 cup tomato sauceccc,
From textcook.com


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