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9 lasagna noodles, cooked
5 oz frozen chopped spinach, thawed and drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 tsp salt
1/4 tsp pepper
32 oz Prego Light Smart Italian pasta sauce
9 tbsp (about 3 oz) shredded fat free mozzarella cheese


1. Preheat oven to 350°. Mix together spinach, ricotta, egg, Parmesan, salt and pepper in a medium bowl. Spread 1 cup sauce evenly across the bottom of a 9 x 13 baking dish.
2. Spread pieces of wax paper out on your counter/table and place the flat cooked, dry lasagna noodles on top. Spread about 1/3 cup ricotta mixture over each noodle. Roll noodle and place seam side down into the baking dish. Repeat with the rest of the noodles.
3. Pour remaining Prego sauce over the lasagna rolls and top each one with 1 tbsp shredded mozzarella. Cover the baking dish with foil and bake for 40 minutes, until cheese is melted.
Yields 9 servings, serving size 1 lasagna roll up
6 points on Weight Watchers Points+ System
I am in no way affiliated with weight watchers.
Recipe modified from