4 from 2 votes

Weight Watchers Lasagna Rolls with Beef & Spinach

A delicious way to enjoy individual portion-controlled lasagna.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 6
Calories: 253
Author: Martha | Simple Nourished Living

Ingredients

  • 6 whole wheat lasagna noodles
  • 2 teaspoons olive oil
  • 1/2 pound lean ground beef
  • 1/2 pound crimini mushrooms, roughly chopped
  • 2 garlic cloves, minced
  • 5 ounces fresh baby spinach
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup chopped fresh basil
  • 3 tablespoons grated Parmesan cheese
  • 1 jar (15 - 16 ounces) fat-free marinara sauce

Instructions

  • 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.)
  • 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.
  • Add the baby spinach and cook, stirring constantly, until the spinach begins to wilt, about 2 minutes.
  • 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.
  • Preheat the oven to 350F degrees. Coat a 9-inch square baking dish with cooking spray.
  • Spread 1/2 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 1/3 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.
  • Pour the remaining marinara sauce evenly over the lasagna rolls. Loose cover with foil and bake until hot and bubbly, about 30 minutes.
  • Sprinkle with the remaining 1 tablespoon of Parmesan and serve.
  • 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.

Recipe Notes

Weight Watchers PointsPlus: *6
Weight Watchers SmartPoints: *7
Nutrition Facts
Weight Watchers Lasagna Rolls with Beef & Spinach
Amount Per Serving (1 lasagna roll + 1/3 cup of sauce)
Calories 253 Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 28g9%
Fiber 6g24%
Protein 18g36%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course