Lasagna Roll-Ups

By McCarleyRHLAC

Servings: 6 lasagna roll ups
Calories: 228 per lasagna roll
Weight Watchers Points Plus Value: 6 pp per roll

Ingredients

• 6 whole wheat (or fiber plus) lasagna sheets
• 1 cup cooked ground chicken or cooked lean ground turkey/ lean ground beef
• 1 cup low fat cottage cheese, blended in a blender or food processor until smooth, (or low fat ricotta)
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1/2 cup parmesan, separated
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/2 tsp italian seasoning (or 1/4 tsp basil + 1/4 tsp oregano)
• 1 jar spaghetti sauce (I used Classico Fire Roasted Tomato and Garlic)
• Optional: 1 cup mozzarella sprinkled on top

Details

Servings 6
Adapted from dashingdish.com

Preparation

Step 1

1. Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray. Pour 1 cup of spaghetti sauce on the bottom of the baking dish. Set aside.
2. In a large pot, bring water to a boil, and cook lasagna noodles according to package directions. (I recommend cooking a few more than 6, just in case one breaks or tears).
3. Meanwhile, in a medium size bowl, mix together meat, 1/2 cup spaghetti sauce, cottage cheese, spinach, 1/4 cup parmesan, and spices.
4. When noodles are cooked, drain in a colander, and lay on a kitchen towel to dry. Start assembling lasagna roll ups by spreading 1/6 of the meat mixture over each individual lasagna noodle.

5. Roll noodle, and place seam side down in baking dish.

6. Pour the remaining sauce over the noodles, and sprinkle remaining parmesan cheese, (and mozzarella cheese if desired), over the top.

7. Bake at 375 for 30 minutes covered with foil, remove foil and bake for an additional 15 minutes, or until cheese is melted.