Lasagna roll ups

Fast and easy Nutrition Facts Calories: 172, Fat: 1.4g, Cholesterol: 7 mg, Fiber: 2 gm, Sodium: 411 mg, Protein: 9g 4 WW points per serving

Lasagna roll ups

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  • Prep Time


  • Total Time


  • Servings



  • 8

    lasagna noodles

  • ¼

    cup part skim mozzarella cheese

  • ½

    cup non-fat ricotta cheese

  • 1

    Tbsp. grated parmesan cheese

  • ½

    pkg. Mori Nu Lite Tofu

  • 2

    cups no-fat, low-sodium spaghetti sauce (such as Ragu Lite)

  • ¼

    cup non-fat mozzarella cheese


Cook lasagna noodles 10 minutes or according to package directions, omitting salt and oil. Drain, lay out on a clean cloth towel. Combine tofu and cheeses. I substitute fat free cottage cheese for ricotta and sometimes eliminate the tofu. Place equal amounts on each lasagna noodle, spreading out as evenly as possible. Roll up jellyroll style. Place roll-ups in baking dish, seam side down. Top each roll with 2 tablespoons sauce. Bake covered for 30 minutes. (Temp not specified) Note: These may be frozen before baking, omitting sauce until ready to bake. You can also add a little thawed frozen spinach to each noodle before rolling up.


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