Cheesy Spinach and Mushroom Lasagna Rolls

This fun twist on a classic lasagna dish does the perfect job of portion control. Each lasagna roll is one serving, so you won't accidentally over indulge! Plus, it's an easy recipe to get the kids involved in making.

  • 8 whole wheat lasagna noodles
  • 1 teaspoon extra virgin olive oil
  • 1 (8-ounce) container baby bella (cremini) mushrooms, sliced
  • ½ small onion, diced
  • 1 tablespoon minced garlic
  • 1 (23.25-ounce) jar Prego Light Smart Traditional pasta sauce
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 1 (15-ounce) container part-skim ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg, beaten
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 10 ounces frozen chopped spinach, thawed and drained
  • ½ cup shredded reduced-fat mozzarella cheese
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Cheesy Spinach and Mushroom Lasagna Rolls

  1. Preheat the oven to 350°F. Coat an 11x7-inch baking dish with cooking spray.
  2. Bring a large pot of salted water to a boil over high heat. Cook the lasagna to al dente according to package directions. Drain the lasagna noodles and lay them out on a sheet of wax paper. Cover them with slightly damp paper towels until it is time to assemble the rolls.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onions, and garlic and cook until the onions and mushrooms have softened, stirring occasionally, 3 to 4 minutes. Set the mushroom mixture aside.
  4. In a large bowl, stir together the pasta sauce, diced tomatoes, basil, and oregano. Set aside.
  5. In a medium bowl, mix together the ricotta, Parmesan, egg, salt, and pepper. Add the spinach and stir to evenly coat the spinach.
  6. .....
  7. ........

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