Weight Watchers Beef Spinach Lasagna Rolls


Weight Watchers Lasagna Rolls and Salad

I think this Weight Watchers Beef Spinach Lasagna Rolls recipe is a winner. I love lasagna every once in a while. But I have never really figured out how to make anything less than a huge pan of it. Which is where these Beef Spinach Lasagna rolls come in.

So I was excited to come across this recipe for Beef Spinach Lasagna Rolls in the most recent cookbook to hit the shelves of Weight Watchers centers here in Arizona: I Love leftovers.

Skinny on Weight Watchers Beef Spinach Lasagna Rolls

Ground beef, chopped mushrooms, garlic, spinach, ricotta cheese and basil are combined into a tasty stuffing that is spread on cooked lasagna noodles that are then rolled up like pinwheels, placed in a baking dish, topped with jarred marinara sauce and baked until hot and bubbly.

These beef spinach lasagna rolls are are delicious way to enjoy lasagna in perfectly portion-controlled way. Since the whole family loved them they’ve been added to my “Make Again” list the next time a lasagna craving strikes.


beef spinach lasagna rolls

Weight Watchers Healthy Beef Spinach Stuffed Lasagna Rolls

Weight Watchers Healthy Beef & Spinach Lasagna Rolls
Prep time
Cook time
Total time
A delicious way to enjoy individual portion-controlled lasagnas
Recipe type: Lasagna Rolls, Main Dish
Cuisine: Italian
Serves: 6
  • 6 whole wheat lasagna noodles
  • 2 teaspoons olive oil
  • ½ pound lean ground beef
  • ½ pound crimini mushrooms, roughly chopped
  • 2 garlic cloves, minced
  • 5 ounces fresh baby spinach
  • ½ cup part-skim ricotta cheese
  • ¼ cup chopped fresh basil
  • 3 tablespoons grated Parmesan cheese
  • 1 jar (15 - 16 ounces) fat-free marinara sauce
  1. Cook lasagna noodles according to package directions, then drain and rinse the noodles and drain them well again. (I used the Barefoot Contessa method: soaking them in really hot water until tender enough to roll, about 30 minutes.)
  2. Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the beef, mushrooms, and garlic. Cook, breaking up the beef and stirring occasionally, until the mushrooms are tender, about 10 minutes.
  3. Add the baby spinach and cook, stirring constantly, until the spinach begins to wilt, about 2 minutes.
  4. Transfer the beef mixture to a bowl and let it cool slightly then add the ricotta, basil, and 2 tablespoons of Parmesan and stir until well mixed.
  5. Preheat the oven to 350 F degrees. Coat a 9-inch square baking dish with cooking spray.
  6. Spread ½ cup marinara sauce over the bottom of the prepared baking dish. Place the cooked noodles on a flat surface, making sure they're nice and dry. Spread the beef mixture evenly over the noodles. (There should be about ⅓ cup for each noodle.) Beginning with a short end, carefully roll each one up like a jelly-roll and place in the baking dish, seam side down.
  7. Pour the remaining marinara sauce evenly over the lasagna rolls. Loose cover with foil and bake until hot and bubbly, about 30 minutes.
  8. Sprinkle with the remaining 1 tablespoon of Parmesan and serve.
  9. You can also prepare the rolls, cover and then place them in the refrigerator for up to 4 days or in the freezer for up to 3 months before baking. If frozen, thaw in the refrigerator overnight before baking.
Cook's Notes
Nutritional Estimates Per Serving (1 beef spinach lasagna rolls and ⅓ cup sauce): 253 calories, 7 g fat, 6 fiber, 28 g carbs, 18 g protein and 6 Weight Watchers PointsPlus

Source: I Love leftovers

*PointsPlusĀ® for Weight Watchers Beef Spinach Lasagna Rolls calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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